about 1 quart

How to Make It

Combine all ingredients in a large stock pot. Cover and simmer 30 minutes. Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Fish Stock as a foundation for fish soups and stews.

Oxmoor House Homestyle Recipes

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