Recipes / Stocks and basics
Personal Notebook · Cassadaga-Informed Technique · Printable
Fish Stock
Ingredients
- Fish heads, skin, and tails (quantity not specified)
- 2 carrots, cut up
- 2 small yellow onions, chopped
- 4 celery stalks, chopped
- Salt, to taste
- Water, enough to cover ingredients
Directions
- Cover all the ingredients with water in a stockpot.
- Simmer until the stock reaches the desired stage. The precise end of this handwritten line is faint and has not been confirmed.
- Strain and use as needed.
Note: No simmering time or yield is clearly recorded for the fish stock. Avoid inferring that the chicken stock's two-hour time applies here.
Kitchen history
Part of the creator's notebook of stocks refined with what she learned at Cassadaga. The larger heading also mentions beef and pork stocks, but their separate instructions are not shown on this photographed page.
Storage: Cool promptly and refrigerate or freeze.