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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fish Stock

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Fish Stock Empty Fish Stock

    Post by Lobo Tue 26 Jan 2016, 11:10 pm

    Fish Stock Img50l
    Fish Stock
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 24
    Most fish markets will sell you heads, bones and trimmings for making stock. Use those from any mild white fish; avoid oily, strong-flavored fish such as mackerel, mullet, bluefish or salmon. If you like, add a few strips of lemon peel, a few white peppercorns, and some fresh fennel or dill sprigs to scent the stock gently. You can also replace half the water with dry white wine.






    • 12

    Ingredients:


    • 2 leeks, trimmed and carefully washed
    • 4 lb. fish heads (gills removed), bones and trimmings
    • 2 yellow onions, sliced
    • 2 carrots, sliced
    • 2 celery stalks with leaves, sliced
    • 6 fresh parsley sprigs
    • 3 fresh thyme sprigs
    • 1 bay leaf
    • 4 quarts water
    • Salt, to taste

    Directions:

    Slice the white portion of the leeks and place in a large stockpot; reserve the green tops. Add the fish, onions, carrots and celery to the pot. Sandwich the parsley, thyme and bay leaf between the reserved leek tops and securely tie with kitchen string. Add to the pot along with the water.

    Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms. Cover partially and continue simmering gently for 30 to 40 minutes, skimming occasionally.

    Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt and let cool to room temperature. Cover tightly and refrigerate. Stock may be refrigerated for several days or frozen for up to 6 months.
    Adapted from Williams-Sonoma Kitchen Library Series, Soups, by Norman Kolpas (Time-Life Books, 1993).

      Current date/time is Tue 19 Mar 2024, 4:43 am