Recipes

Fish Stock

1. Place all ingredients in a 5-quart or larger

pressure cooker. Bring stock to a boil.

2. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 10 minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Strain stock and allow to cool. Refrigerate.

Will keep up to 4 days refrigerated, or freeze for

later use.

Makes 8 cups

Approximate Nutritional Analysis Per Cup:

9 calories / 1g protein / 0g carbohydrates / 0g fat

0g dietary fiber / 0mg cholesterol / 12mg sodium

2 pounds fish heads

(gills removed),

bones and tails

2 onions, peeled

1 carrot, coarsely

chopped

2 leeks, coarsely

chopped

/2 bunch fresh parsley

1 bunch chives

10 peppercorns

1 bay leaf

Salt to taste

7 cups water

1 cup white wine