Home on the Range Fish Stock ( Fume’ )

Fish Stock ( Fume’ )
2 Onions large dice
4 Celery stocks large dice
4 # fish bones ( heads are ok as well )
sprig Thyme
3 Bay leaves
2 # Ice
water to cover by 2 inches

Place onions, celery, fish bones, Ice and water into a approate sized pot. Bring to a boil and skim,
reduce to a simmer and add the thyme and bayleaf. Simmer for 1/2 hour and strain reserving the liquid.
You may take any mest off of the bones before discarding ( reserve the meat for a lovely fish soup ).
Use the stock right away or put into freezer bag’s once cooled and freeze.
The reason for the ice is to help extract the protiens from the bones.
This stock can be reduced and utilized as a sauce or kept whole for a soup.
I will be giving receipes for these later.

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