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Fish Stock, Rich (P, KLP, TNT)
Source: Eating Well Magazine: November/December 1990
Yield: About 3-1/2 cups

2-1/2 lbs. heads and bones of firm fleshed white fish, cleaned of blood and cut into 2" pieces

Conventional Method:
Place fish bones and 4 cups cold water in a non-aluminum stockpot. Bring to a boil, reduce heat and simmer, partially covered, over low heat for 4 hours. Add water as needed during cooking to cover bones, and skim any foam that accumulates on the surface. Strain stock through a fine sieve and discard heads and bones.

Microwave Method:
Combine fish and 4 cups cold water in a 5-quart souffle dish or casserole with a tightly fitting lid. Cover and cook in a microwave oven at 100 percent power for 30 minutes.

Store, tightly covered, in the refrigerator for up to 2 days or freeze for up to 6 months.

Note: This stock has the intensity to make a well-rounded, thick sauce devoid of butter. Don't try to skimp on time when making it: the prolonged cooking is necessary to produce gelatin and body.

Poster's Notes:
This is wonderful.

Posted by Charlie Knox

Nutritional Info Per Serving (1 tablespoon): Less than 10 calories