Soup, Chili, Stew and Dumpling Recipes
Fish Stock
Yield: 2 1/2 cups
Ingredients
- 1 pound mild fish bones
- 1 quart water
- 1 bunch fresh parsley stems
- 1 medium onion, thinly sliced
Instructions
- Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours.
- Pour mixture through a wire mesh strainer, discarding bones, parsley and onion.