Recipe courtesy of Michael Lomonaco

Fish Stock

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  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 1 to 1/2 quarts
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Ingredients

Directions

  1. 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.
  2. 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.
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