Ingredients
- 1/4 cup parsnip, chopped (coarsely chopped no need to peel)
- 1/2 cup carrot, chopped (coarsely chopped no need to peel)
- 1 large yellow onion (peeled and coarsely chopped 3/4 cup)
- 1 potato, large (coarsely chopped no need to peel-just wash)
- 1 teaspoon salt
- 6 whole black peppercorns
- 1 tablespoon parsley stems, chopped
- 1 bay leaf
- 3 celery ribs, with leaves-chopped
- 2 pounds fish (trimmings-heads, bones etc.)
- 4 quarts cold water
How to Make
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Step 1: Combine all ingredients in a 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat to medium-low and simmer for 30 to 40 minutes.
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Step 2: Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices. Discard solids.
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Step 3: Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes.
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Step 4: Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
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Step 5: Use for soup or freeze for future use.
We hope you enjoy this recipe!
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