| Fish Stock 3
2 1/2 quarts of water
2 pounds of fish heads, bones and trimmings
2 onions, sliced
5 parsley sprigs
1 carrot, sliced
1/2 teaspoon of marjoram
1/4 teaspoon of peppercorns
1/2 teaspoon of salt
1 tablespoon of freshly squeezed lemon juice
Bring all ingredients to a boil and simmer for 40 minutes. Line a colander or strainer with damp cheesecloth and strain the fish stock through it. Cool and keep refrigerated. If your not planning to use the stock for 2 or more days, put in freezer. Makes 2 quarts |
|
|
