Fish Stock from Trimmings

Ingredients

• fish trimmings
• water to cover them
• a small piece of onion
• a few parsley stalks
• a few white peppercorns
• a little salt
• White wine may be used instead of the milk.

Method

1. 1

   Wash the trimmings, discarding any black-looking skin, and break the bones in pieces.

2. 2

   Put them into a lined saucepan with water or milk and water to cover them, and add parsley stalks, onion, white peppercorns, and salt.

3. 3

   Simmer for at least 30 minutes and then strain ready for use.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 127. The excerpt below is the record exactly as published.

FISH STOCK FROM TRIMMINGS One advantage in filleting fish at home is that stock can be made from the trimmings, and this stock used for cooking the fish, or for making a sauce to accompany it. There is no comparison between sauce made with good fish stock and that in which milk or water forms the liquid part, — the latter is entirely lacking in character. If time does not permit of the filleting being done at home, some fish trimmings should be ordered along with the fish if a sauce is required. Care must, however, be taken that these trimmings are perfectly fresh. To Make the Stock. — Wash the trimmings, dis- carding any black-looking skin, and break the bones in pieces. Put them into a lined saucepan with water or milk and water to cover them, and add a few parsley stalks, a small piece of onion, a few white peppercorns, and a little salt. Simmer by the side of the fire at least \ hour and then strain ready for use. White wine may be used instead of the milk.

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