Recipe courtesy of Michael Lomonaco
Episode: Warming Soups
Save Recipe Print
Total:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Yield:
1 to 1/2 quarts

Ingredients

Directions

Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.

While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Fish Stock

Recipe courtesy of Cheryl Smith

Traditional Fish Stock

Recipe courtesy of Jasper White

Quick Fish Stock

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Latest Stories