Fish Stock

Use fish stock in casseroles, soups, and sauces.

Ingredients:

• 2 pounds white-meat fish with bones
• 2 quarts cold water
• 1 medium onion, thinly sliced
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 1 bay leaf
• 1 sprig thyme
• 8 sprigs parsley
• 1 carrot, thinly sliced
• 1 whole clove

Preparation:

Directions for fish stock
Bring all fish stock ingredients to a boil in a stock pot. Cover fish stock and simmer over low heat for 1 hour. Strain fish stock through a fine sieve; cool quickly and refrigerate.
Makes about 1 1/2 quarts fish stock.

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