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Quick Fish Stock

Recipe Courtesy of Cheryl Smith

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  • Cook Time:

    30 min

  • Level:

    Easy

  • Yield:

    1 to 1/2 cups

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Times:

Prep
20 min
Inactive Prep
--
Cook
30 min
Total:
50 min
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Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, roughly chopped
  • 1 head garlic, cut in half
  • 1/2 cup fennel stalks, roughly chopped
  • 4 black peppercorns
  • 1 carrot, roughly chopped
  • Fish bones from 1 or 2 fish, roughly chopped
  • 1/2 cup white wine
  • 2 1/2 cups water

Directions

Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bone and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate

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