Stock for Boiling Fish

Ingredients

• 2 onions
• 1 cup vinegar
• 2 carrots
• 2 quarts water
• 1 leek
• 1 sprig chervil
• 1 parsnip
• 2 garlic cloves
• 1 tablespoon butter

Method

1. 1

   Mince the vegetables and mix with vinegar and water.

2. 2

   Add other ingredients, stir, and cook over a slow fire until the liquid is reduced by half.

3. 3

   Strain and bottle for future use.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 50. The excerpt below is the record exactly as published.

STOCK FOR BOILING FISH 2 onions i cup vinegar 2 carrots 2 quarts water i leek i sprig chervil i parsnip Herb bouquet 2 garlic cloves i tablespoon butter Mince the vegetables and mix with the vinegar and water. Add the other ingredients, stir thoroughly and cook over a slow fire until the liquid is reduced one-half. Then strain and bottle for future use. No fish in Spain is ever boiled in plain salted water. The cook keeps a bottle of this stock on hand to enrich the cooking water, and even the water itself must be sea water to bring out the true essence of sea fish. Roast fish is served at formal din- ners and fried fish often graces almuerza, the midday breakfast, but the Spanish every-day preference is for boiled fish, which can be served either hot or cold. ROAST SHAD (Alosa Asada) i (3-pound) shad 2 tablespoons butter

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