Fish Stock
A basic staple for anyone who loves seafood is a good batch of fish stock to use as the base for sauces, glazes and soups. Here’s Mom’s original stock recipe.
8 cups fish bones
4 qts water
2 onions, peeled halved and sliced
2 carrots, peeled and chopped
2 stalks celery chopped
2 lemons, halved
8 bay leaves
1⁄2 cup chopped fresh parsley, including stems, not packed
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
3⁄4 teaspoon whole pepper
2 teaspoons salt
Place bones in water to cover, then bring just to boil.
Rinse bones in cold water.
Place bones in pot with remaining ingredients and 4 quarts water.
Bring to a boil over high heat.
Reduce the heat to low and simmer for 10 min.
Turn heat up to medium and continue cooking for 30 min.
Allow to cool thoroughly.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755