Fish Stock

Ingredients :

  • 6 cups water
  • 1-1/2 lb. fish (or seafood pieces)
  • 1 large carrot, peeled and chopped
  • 1 medium onion, quartered
  • 1 to 2 celery stalk, chopped
  • 1/2 cup chopped parsley
  • 3 cloves garlic
  • 2 bay leaves
  • 1/4 tsp. pepper
  • 1/8 tsp. salt
(Conversion Chart For Cooking)

Cooking Procedures :

  1. Combine all the ingredients in a large pot.  Cover and bring to boil over medium-high heat.  Skimming off any foam that rises to the top.
  2. Reduce heat to low.  Let it simmer for 1-1/2 hours.  Remove from heat.  Let it cool.
  3. Pour mixture through a strainer, discarding solids.  Refrigerate until use.  Skim fat off surface.
  4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.

Check Out More

Free Cooking Recipes



Have You Tried These Other Free Healthy Recipes?

Buttermilk Pancakes

Buttermilk Pancake

Pancakes are called hotcakes back in our country.  Pancakes can be eaten hot or cold, and are generally topped or filled with a sweet or savory sauce or condiment, but this buttermilk pancakes that I made was filled with butter and maple syrup. Before, I used to buy commercial or ready to make pancakes, one that you can buy fr[...]

Oven Barbecue Baby Back Ribs

Back Pork Ribs Barbecue

The first time I cook this oven barbecue baby back ribs, my kids asked me why they are called baby back ribs and even suggested that they came from a baby pig.  Honestly, I didn’t answer them because I didn’t know the right answer.  So, I’ve made a simple research why they are called a such. They are name[...]

Leave A Comment...

*