Fish Stock

Ingredients

• one gallon of cold water
• 1 stalk of celery
• 1 onion
• 1 bay leaf
• 1 tablespoon salt

Method

1. 1

   Never throw away the water in which fish has been boiled; it is valuable for making fish sauce and cheap fish soups.

2. 2

   In boiling fish, use just enough salt to harden it.

3. 3

   After boiling, the broth will become a hard jelly when cold.

4. 4

   To make stock, add the bones and remnants of the boiled fish with additional seasoning and vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 17. The excerpt below is the record exactly as published.

ne gal- lon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 bay leaf and 1 tablespoon salt, and simmer 1 hour longer. It should jelly when cold, and the fat can easily be taken off. It can be melted for use and strained through cheese-cloth, or flannel, or clarified with egg if necessary and it is wanted very clear. SOUPS 27 FISH STOCK

Cook this with the app: pantry check, scaling, and the assistant.