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Recipe |
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| Wolf's Fish Stock (fish) | ||
| Ingredients: | ||
| 2 Bay leaves peppercorns 2 tsp salt chopped onion 2 tsp thyme slice lemon parsley stems and leaves any old carrots and celery sticks (chopped) from fridge |
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| Directions: | ||
| Place filleted fish carcasses (2 or 3 fish worth of heads, fins and bones - except skin) in 2 litres water. Add ingredients. Simmer for 1 ˝ hrs, reduce to about 4 cups. Strain out solids through sieve or cheesecloth and discard. Remove fat from surface and discard (important! Or soup will get “fishy” very quickly. A gravy fat separator works well for this). Either use stock within a day or 2 or freeze in containers for future use in chowders. |
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| Submitted by: | ||
| Wolf & Sharyn Riedl |
| Hosted by: www.nwtel.ca | |
| Designed by: Bruce Ross |