Fish Stock

Preparation info

  • Make about

    two quarts

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About


For Fish Stock

  • 1 lb. or more of bones, heads, and scraps from edible fish, gills and livers removed
  • 1


For the Fish Stock

Put the fish bones and scraps into a pot and nearly cover with cold water. Heat until the water begins to steam, then pour off water. Refill the pot with enough water to cover and add the oregano and stock seasonings. Bring to a light boil, then lower to a bare simmer. Cook for 45 minutes. Read on at Finish, below.