|
| |
|
Chef
Don's Kitchen Recipe File |
|
|
RECIPE NAME: |
Fish Broth |
Original Date: |
|
DIRECTORY: |
Stocks and Broths |
4/18/01 |
| Notes: |
|
|
| |
|
|
|
Sensitivity:
|
|
|
Ingredients |
|
|
Specs |
|
Fish Bones, from a white fleshed fish |
From 1 medium Fish |
|
|
|
Celery, chopped coarsely |
1 cup |
|
|
|
Onions, chopped coarsely |
2 cups |
|
|
|
Leeks, chopped coarsely and washed well |
1 cup |
|
|
|
Bay leaves |
2 each |
|
|
|
Thyme Sprigs |
8 each |
|
|
|
Whole Black peppercorns |
8 each |
|
|
|
Water |
To cover |
|
|
|
White wine |
˝ cup |
|
|
|
Sea Salt, Coarse |
1 tsp |
|
|
| |
|
|
|
| |
|
|
|
Directions:
In a large stockpot, combine all ingredients.
Bring very slowly to a simmer. By simmer we’re talking two to three bubbles
maximum.
Simmer for 1˝ hours. Strain the broth through three layers of cheesecloth in
a fine sieve. Cool and reserve for use.
|
