Brown Fish Stock
Ingredients
- 3 tablespoons butter
- 3 pounds fish bones and fish heads from lean fish
- 1 carrot sliced
- 1 onion sliced
- 1 large handful parsley
- 3 bay leaves
- 3 cloves
- 6 black peppercorns
- 2 garlic cloves halved
- 1 cup sherry not cooking sherry
- 1 gallon water
Instructions
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Melt the butter in a large stockpot, and add in the vegetables and fish. Cook over medium heat until all the vegetables and the fish have turned a deep brown color. Deglaze the pan with sherry.
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Add in the water and the spices and herbs.
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Bring to a boil, then reduce to a simmer and simmer for about an hour.
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Strain out the stock through a fine mesh strainer or cheesecloth.
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Cool properly, and use in recipes.