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.
Good Day for some nice fish based soup!!!! Thanks for the receipe
It sure was good i made a fish chowder will share that recipe in one of my webisodes got to get that fresh catch of the day!
Wonderful as usual Josee!
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!
I love your fishing show Josee!! Makes me want to visit for a fishing trip and a night of cooking off the hook!! HUGS!