Post by Okwes on Nov 27, 2006 11:58:35 GMT -5
Andrew George's Fish Stock
Categories: Native, Jw, Fish, Soups, Canadian
Yield: 5 Servings
4 lb Whitefish, halibut, sole
Turbot etc. bones
5 qt Cold water
2 md Onions; thinly sliced
1/2 c Mushrooms; chopped
1/2 bn Parsley stalks
1 Bay leaf
12 Peppercorns; crushed
1 ts Fennel seeds
Juice of 1 lemon
Method #1: Wash fish bones and place in a large heavy soup pot. Add
water and bring to a boil. Skim foam off surface of the stock. Add
other ingredients and simmer uncovered for 30-45 minutes, skimming
occasionally. Strain through a fine sieve. Will keep for a week in
the ridge.
Or boil down until starting to thicken, about 3-4 hours. Pour into a
large baking dish and chill til set. Cut into gel cubes, wrap in
plastic and freeze. Whenever you need stock, take a cube from the
freezer and dilute with water. (You can freeze any stock this way.)
Method #2; In a large, heavy soup pot saute seasonings in 1 tb butter
until onions are transparent. Add lemon juice, fish bones and
mushrooms. Add water and simmer 45 minutes, skimming foam
occasionally. Strain, cool and sore.
Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew
George Jr. From: Jim Weller
Categories: Native, Jw, Fish, Soups, Canadian
Yield: 5 Servings
4 lb Whitefish, halibut, sole
Turbot etc. bones
5 qt Cold water
2 md Onions; thinly sliced
1/2 c Mushrooms; chopped
1/2 bn Parsley stalks
1 Bay leaf
12 Peppercorns; crushed
1 ts Fennel seeds
Juice of 1 lemon
Method #1: Wash fish bones and place in a large heavy soup pot. Add
water and bring to a boil. Skim foam off surface of the stock. Add
other ingredients and simmer uncovered for 30-45 minutes, skimming
occasionally. Strain through a fine sieve. Will keep for a week in
the ridge.
Or boil down until starting to thicken, about 3-4 hours. Pour into a
large baking dish and chill til set. Cut into gel cubes, wrap in
plastic and freeze. Whenever you need stock, take a cube from the
freezer and dilute with water. (You can freeze any stock this way.)
Method #2; In a large, heavy soup pot saute seasonings in 1 tb butter
until onions are transparent. Add lemon juice, fish bones and
mushrooms. Add water and simmer 45 minutes, skimming foam
occasionally. Strain, cool and sore.
Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew
George Jr. From: Jim Weller