{"id":6729,"slug":"fish-stock","title":"FISH STOCK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a tablespoon of butter or butter substitute","a tablespoon each of chopped onion, carrot and turnip","fish-bones, head, and trimmings","a stalk of celery","sprigs of parsley and of thyme","a bay-leaf","a tomato or a slice of lemon","water","salt and pepper"],"ingredients_norm":["butter or butter substitute","each of chopped onion carrot and turnip","fish bones head and trimming","celery","parsley and of thyme","bay leaf","tomato or slice of lemon","water","salt and pepper"],"steps":["Put in a saucepan a tablespoon of butter or butter substitute, add a tablespoon each of chopped onion, carrot and turnip.","Fry them without browning, then add fish-bones, head, and trimmings, a stalk of celery, sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of lemon.","Cover with water and let them simmer for an hour or more.","Season with salt and pepper and strain."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w11:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"57ce88aa61260a6ada29963ac9e924aaaf5986998f4ce02ca205bf85e139bb8e","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fish-stock"}