Fishing aventures that are sure to end with an off the hook recipe! Webisode #10


Fish Stock
5 cup fish ribs/trimmings
1 tsp olive oil
2 carrots chopped
1 celery branch chopped
1 small onion quartered
1 1/2 tablespoons old bay seasoning
½ teaspoon sea salt
½ teaspoon crack black pepper
½ cup parsley or hand full
10 cups water
1 cup dry white wine
1 bay leave.

Bring all to a boil, then put on low and simmer 30 minutes. Let it cool for 15 minutes. Using a colander drain stock in a large bowl. Separate the stock in 2 jars that hold 4 to 5 cups. Freeze up to one year.

5 thoughts on “Fishing aventures that are sure to end with an off the hook recipe! Webisode #10

  1. Oh my gosh, those stingrays are so cool! Plus, you do such a great job teaching how to make fish stock, you make it look so easy! I love that you can freeze it for up to a year, perfect!

Leave a Reply

Your email address will not be published.