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Fish Stock
Preparation info
1½ cups
.- Difficulty
Easy
Appears in
Published 1966
Ingredients
- Bones, heads, skin, and trimmings from
6 1 cup
Method
Place bones, heads, skin and trimmings in a large saucepan. Add remaining ingredients and enough cold water to cover. Simmer for thirty minutes and strain. Boil the strained liquid until it is reduced to one and one-half cups.
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