Approximately 2 lbs. fish bones, heads, and trimmings or seafood
shells or heads. Do NOT use oily-type fish such as salmon, trout or
mackerel
- Stalks from 1 fennel bulb
- 1 tsp. dried tarragon
- 1 T. peppercorns
- 1 bay leaf
- 3-4 cloves garlic
- 1 stalk celery
- 1 small onion, NOT supersweet, quartered
- 3-4 parsley sprigs or stems
- green top from 1 leek, optional
Combine
all ingredients in a large pot. Cover with 8 c. cold water. (You may
need to add a bit more to cover completely.) Bring to a boil over high
heat and reduce to the barest possible simmer. Cover and simmer for 30
minutes. Remove from the heat and let stand for 1 hour. Strain through
a fine mesh strainer.
Makes 6 cups
This article appears in Mar 11-17, 2010.
