about 2 cups

How to Make It

Step 1

Combine all ingredients in a medium Dutch oven; cover with water. Simmer, uncovered, 30 minutes, skimming surface of stock frequently.

Step 2

Strain stock into a large bowl, discarding fish trimmings and vegetables. Cool to room temperature. Skim clear stock, discarding sediment remaining in bottom of bowl. Cover; refrigerate until ready to use. Use as a base for poaching fish or to flavor fish sauces and soups.

Oxmoor House Homestyle Recipes

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