Fish Stock from New York Times Menu Cookbook by Craig Claiborne
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
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Measuring cup
Ingredients
- ½ teaspoon salt
- 1 onion, sliced
- 1 carrot, sliced
- 1 cup dry white vermouth
- ½ bay leaf
- 8 parsley sprigs
- Bones, heads, skin, and trimmings from 6 or more flounder, sole or whiting
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