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!