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Fish Stock - Fond de poisson |
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Yield: 10 quarts or 10 liters |
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Ingredients |
U.S. |
Metric |
|
Fish bones |
12
pounds |
6
kilograms |
|
White
Mirepoix |
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|
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Onion, chopped |
4
ounces |
110
kilograms |
|
Celery, chopped |
2
ounces |
55
grams |
|
Garlic |
2
cloves |
2
clover |
|
Mushroom trimmings |
4
ounces |
115
grams |
|
Bay Leaves |
2
ea |
2
ea |
|
Cloves |
3
ea |
3
ea |
|
Butter |
3
ounces |
85
grams |
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Water |
10
quarts |
10
liters |
|
Wine, white or red |
1
pint |
5
deciliters |
|
Salt |
1
tablespoon |
15
grams |
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Procedure |
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1. Chop and wash the fish bones |
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2. Sauté the
mirepoix |
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3. Combine bones and
mirepoix with the
water |
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4. Heat to the boiling point. Skim to
remove all scum |
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5. Add wine and salt to the stock and
simmer for 30 minutes |
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