White Fish Stock

Ingredients

• 2 pounds white fish bones
• Juice of 1/2 lemons
• 1 bay leaf
• 1 stalkcelery, chopped
• 1 carrot, chopped
• Y2 onion, chopped
• 3to4 peppercorns
• 1 tablespoon salt
• 2’2 quarts water

Method

1. 1

   Place fish bones, celery, carrot, onion, lemon juice, bay leaf, peppercorns, and salt in a stockpot with water.

2. 2

   Bring to a boil, reduce heat and simmer for 30 minutes, skimming fat and scum.

3. 3

   Strain into a clean pot through a sieve lined with cheesecloth.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 13. The excerpt below is the record exactly as published.

White Fish Stock, shallots, and peeled peppers. Boil over high heat to reduce until only 2 to 3 tablespoons of liquid remain. Be careful not to scorch. 4. Add the cream and cook at a brisk simmer until the mixture is thick enough to lightly coat the back of a spoon. 5. Pour the sauce into an electric blender and purée, adding the lemon juice and butter. Add salt and pepper to taste. Return to saucepan and keep warm over very low heat until ready to serve. WHITE FISH STOCK 2 pounds white fish bones Juice of 1/2 lemons and trimmings 1 bay leaf 1 stalkcelery, chopped 3to4 peppercorns 1 carrot, chopped 1 tablespoon salt Y2 onion, chopped Place the fish bones and trimmings, celery, carrot, onion, lemon juice, bay leaf, peppercorns, and salt with 2’2 quarts water

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