BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

FISH STOCK

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Ingredients:

  • 2-3 pounds fish bones (halibut or other white fish)
  • 1 gallon cold water, or enough to cover bones

Method:

Place bones into cold water. Bring up to boil; reduce heat to maintain gentle simmer for 45 minutes. Skim off any impurities that may float to top. Remove and strain out bones.

Use in recipe that calls for fish stock, such as oyster stew; leek and potato soup; clam chowder.



Cooking Time: 45 minutes
Recipe Yield: 1 gallon stock

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