Puff Pastry

Fish Stock

Mango Ketchup

Tartar Sauce


Fish Stock

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Fish And Seafood Sauces And Gravies

Amount Measure Ingredient -- Preparation Method
1 large onion -- diced
1 celery stalk -- chopped
1 ounce butter
2 pounds fish bones and trimmings
2 tablespoons lemon juice -- use fresh-squeezed
1 cup dry white wine
1 dash salt -- to taste
1 dash black pepper -- to taste
1 quart water

In a medium pot, cook onion and celery in butter until transparent. Add fish bones and trimmings, lemon juice and wine, salt and pepper. Cook until wine is reduced by 1/2, then add water. Bring to a boil and simmer for one hour. Strain through a fine strainer. Use at once or freeze until needed. Makes approximately one quart fish stock.