Fish Stock

Ingredients -

5 Cups Water
1/2 Pound Cod Fillets, cubed
1 Celery Stalk, cut into 2 inch pieces
1 Small Onion, quartered and sliced thickly
1 Bay Leaf
1/2 Teaspoon Sea Salt
1/2 Teaspoon Fresh Ground Black Pepper

Preparation:

1. Combine the fish, onion, bay leaf, water, celery, salt and pepper in a large saucepan.

2. Bring to a rolling boil over high heat.

3. Reduce the heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.

4. Strain the broth thoroughly, and discard the solids.

5. Be especially careful to remove all bones.

Fish Recipe Tips -

Kitchen Thermometers

Purchase an inexpensive thermometer for placing inside your refrigerator to insure temperatures hover around 40 degrees F. Purchase a meat thermometer that allows quick checking of internal temperatures to insure that fish has reached an internal temperature of 140 F to kill bacteria.

Fish Recipe Tips -

Properly Stored Fish

When buying fish, avoid any vendor whose premises have a fishy odor. Properly stored fish does not have an ammonia odor or strong smell.