Fish Broth

Name: Fish Broth (Stock)
Yield: Makes 8 cups
Cuisine: China
Ingredients: 2 pounds onions: peel and quarter; 6 scallions: discard both ends, wash, dry, cut into ½-inch pieces; 1 teaspoon white pepper; 6 garlic cloves, whole, peeled; 2 slices of fresh ginger: smash lightly with cleaver, cut into halves; 10 pounds fish heads and bones: wash well in cold running water; 4 quarts cold water

Stock

Preparation info

Makes
8 cups

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

10 pounds fish heads and bones: wash well in cold running water
4 quarts cold water

Asia
China
Stock
Pescatarian
Gluten-free

Method

In a large stockpot, place all ingredients. Set over high heat and bring to a boil. Lower heat, partially cover pot, but keep at a boil at all times. Cook for 6 hours.
Turn off heat; using a large strainer over a mixing bowl, ladle broth through strainer. Refrigerate until ready to use.