Name: Fish Stock
Cook time: 108 min
Total time: 108 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 pounds fish heads and bones, gills removed, bones rinsed of blood; 1 large onion, chopped; 2 carrots, peeled and sliced; 2 ribs celery, sliced; 6 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon salt; 0.25 teaspoon whole black peppercorns; 7 cups water, or as needed; 1 cup dry white wine or dry vermouth

CuliNect

Fish Stock — Formulation & Method | CuliNect