Fish stock may be made according to the same recipe as white stock. The following method yields a slightly more flavorful stock due to the preliminary sweating of mirepoix and bones in the butter and to the addition of wine.
8 fl oz
Butter Mirepoix: Onion, chopped fine Celery, chopped fine Carrot, chopped fine
(optional) Mushroom trimmings (optional) Bones from lean fish White wine (dry) Sachet: Bay leaf Peppercorns Parsley stems Whole clove Water, cold
Per 1 ounce:
Calories, 4; Protein, .4 g; Fat, .2 g (36% cal.); Cholesterol, .5 mg; Carbohydrates, .1 g; Fiber, 0 g; Sodium, 3 mg.
1. Butter the bottom of a heavy stockpot or saucepot. Place the mirepoix in the bottom of the pot and the bones over the top of it. Cover the bones loosely with a round of brown paper or parchment.
2. Set the pot over low heat and cook slowly for about 5 minutes, until the bones are opaque and begin to exude juices.
3. Add the wine, bring to a simmer, then add the sachet and water to cover.
4. Bring to a simmer again, skim, and let simmer for 30-45 minutes.
5. Strain through a china cap lined with several layers of cheesecloth.
6. Cool, vented, in a cold-water bath, and refrigerate.
Was this article helpful?
Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span