$\"\"$ <\/a>
Fresh Dungeness Crab<\/p><\/div>\n
Hints<\/span><\/p>\n
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Every reputable seafood market or department in a grocery store has extra fish heads and tails. If the idea of cooking a fish head is less than appealing to you, ask the fish seller for 1# of an inexpensive white fish and take it home for stock. Canned clam juice in jars can be used for stock but it is unseasoned and comes in 6-8 oz. containers making it pretty pricey.<\/li>\n
I keep a separate fish stock bag that contains only: crab shells, shrimp skins and tails, uncooked fish skins to provide seafood flavor. I combine it with a regular stock bag to make fish stock.<\/li>\n<\/ol>\n
Ingredients<\/span>
\nContents of 1 frozen stock bag<\/a> or,
\n1 medium size yellow onion, peeled and quartered
\n2 cloves garlic, skin on
\n2 celery stalks (tips and leaves are flavorful) broken in half
\n1 or 2 carrots, washed but not peeled
\n1 sprig of fresh lemon or regular thyme
\n1 fresh lemon cut in half
\n1 Fish head and tail or 1# white fish fillet or steak
\n\u00bd gallon water
\n2 tbs. kosher salt and 6 black peppercorns<\/p>\n
Procedure<\/span><\/p>\n
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Put all ingredients in a stock pot (squeeze the lemon halves before putting them in). Turn the stove fan on HIGH. Bring liquid to a rolling boil, turn heat to low and simmer uncovered for 45 minutes or until the liquid is reduced by half. Turn off heat and cool to room temperature.<\/li>\n
Strain stock, taste and add salt to taste. Divide into two one-quart containers, more if there is extra. Fish stock can be frozen for up to 6 months.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Simple Fish Stock Yields 1 Quart Hints Every reputable seafood market or department in a grocery store has extra fish heads and tails. If the idea of cooking a fish head is less than appealing to you, ask the fish … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[366,32],"tags":[39,435,151,15,35,26,36,29,34,70,152],"class_list":["post-812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-everything-soup","category-by-heidi-rabel","tag-basics","tag-cook-and-eat","tag-fall-recipes","tag-fresh-food","tag-heidis-hints","tag-home-cooking","tag-leftovers","tag-recipes","tag-soup","tag-stock","tag-winter"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/comments?post=812"}],"version-history":[{"count":20,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/812\/revisions"}],"predecessor-version":[{"id":3617,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/812\/revisions\/3617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media\/818"}],"wp:attachment":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media?parent=812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/categories?post=812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/tags?post=812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}