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Fish Stock

Combine the stock with vegetables and cream as a base for soup or use it in sauces or aspics. It keeps for several days covered in the refrigerator or for several weeks frozen.

2 1/2 cups cold water
1/2 cup chopped onions or shallots
1/4 cup chopped carrots
1/2 cup chopped celery
6 white peppercorns
3 or 4 cloves
A Bouquet Garni
A twist of lemon rind
1/2 cup dry white wine or 2 tablespoons lemon juice
1 to 1 1/2 pounds washed lean fish bones, tails, skins, trimmings and heads with the gills removed

Place in a pan the cold water, onions or shallots, carrots, celery, peppercorns, cloves, Bouquet Garni, lemon rind, white wine or lemon juice, and fish parts.

The fish heads are particularly flavorful, but avoid trimmings from strong flavored fish like mackerel, skate or mullet. Use salmon only for salmon sauce. Shells from crab, shrimp and lobster are delicious additions. Heat until the liquid begins to simmer, and continue simmering uncovered no longer than 15 minutes or a bitter flavor may develop. Skim the surface to remove scum and foam. Add, at the last minute, any extra oyster or clam juices.

Strain the stock and use in soups or sauces.

Makes about 3 cups.

"Joy of Cooking" by S. Rombauer and Marion Rombauer Becker

Sunday, January 23, 2000

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