Fish Stock

Preparation info
  • Yield: About

    7 Cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 pounds bones from a white-fleshed, nonoily fish, including heads, if possible, but with gills removed
  • 6 cups water


Run the bones under cold running water. Place the bones in a kettle or deep saucepan and add all the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain. Discard solids.