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INGREDIENTS 1 onion, quartered 2 ribs celery, coarsely chopped 2 carrots, coarsely chopped 2-3 pounds fish trimmings, bones with meat still attached 1 Tablespoon salt DIRECTIONS In a lidded stockpot, place all ingredients except salt and cover with water. Bring to a boil over medium-high heat. Stir in salt, cover, lower heat and simmer for one hour. Remove from heat and allow to cool for at least 30 minutes. Remove fish skeletons from pot and place in a large bowl or pan. Strain stock to remove veggies and bones. Separate veggies and set aside. Portion stock as desired and refrigerate immediately. Meticulously remove the small bits of fish meat clinging to the bones and set aside. Dispose of bones. Carefully pick through meat again to remove any undiscovered bones. Portion as desired and refrigerate immediately. Freeze stock and meat as desired or use within three days. Puree veggies and refrigerate or freeze to use in chowder base. Copyright © 2018 Stefanie Samara Hamblen |
