Simple Fish Stock

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

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.