Fish Stock
The rich, full-bodied taste of homemade fish stock is well worth the extra effort of making it from scratch. The pressure cooker makes it even easier by reducing the cooking time to about 30 minutes. Fresh is best!
1 |
pound whole whitefish, including bones and head, cleaned, cut into 2-inch pieces (sole, cod, orange roughy or halibut) | |
3 |
cups water | |
1 |
cup dry white wine or water | |
1 |
medium carrot, cut into 1-inch pieces | |
1 |
medium onion, cut into 1-inch pieces | |
1 |
clove garlic, optional | |
1/2 |
teaspoon dried tarragon | |
1/2 |
teaspoon salt | |
1/4 |
teaspoon celery seeds | |
3 |
whole peppercorns | |
1 |
large sprig parsley | |
1 |
bay leaf |
Combine all ingredients in 4- or 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Strain stock, discarding solids. Cool and refrigerate or freeze.
Makes 5 cups