Fish Stock

Serves: 32
Total Calories: 14


2 to 3 quarts water
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1/2 cup white wine vinegar
1/2 cup sauvingnon blanc wine (optional)
1 medium onion, finely diced
2 carrots, sliced thin
2 stalks celery, finely minced
6 peppercorns
2 wholes cloves
2 whole allspice
3 to 4 bay leaves
6 sprigs fresh parsley, finely minced
6 to 8 fish carcasses


Bring the water to a boil in a large stock pot. Add all ingredients and simmer for 15-20 minutes. Set aside to cool. Strain and store in tupperware containers.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 32
Total Calories: 14
Calories from Fat: 0

This Fish Stock recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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