Simple Fish Stock

Name: Simple Fish Stock (Hal-alaplé)
Yield: 1 cup stock
Cuisine: Hungary
Ingredients: 1 small bay leaf; 1 bunch of parsley; 1 slice of lemon; 2 carrots, peeled and sliced thin; 2 pounds fresh-water fish—head, bones, skin (not gills); 2 pounds fresh-water fish—head, bones, skin (not gills)

Hal-alaplé

Preparation info

1 cup
stock

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

2 pounds fresh-water fish—head, bones, skin (not gills)
1 slice of lemon
2

Europe
Hungary
Sauce
Pescatarian
Gluten-free
Eastern Europe

Method

Put all ingredients in 1 quart water in a large kettle. Cook together, without a cover, till liquid is reduced to about 1 cup of liquid. Strain through a double layer of cheesecloth and put aside.