Fish Stock

Total Time:
1 hr 5 min
Prep:
5 min
Cook:
1 hr

Yield:
1 to 1/2 quarts

Ingredients
  • 2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna)
  • 1 large onion, peeled and diced
  • 2 stalks celery, washed and chopped including leaves
  • 1 leek, split, washed, and sliced
  • 1/4 cup chopped flat-leaf parsley, leaves and stems
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 teaspoon white peppercorns
  • 1/4 teaspoon salt
  • 2 quarts water
  • 1/2 cup dry white wine, such as Chardonnay
Directions
  • Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.

  • While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Seafood Stock

Recipe courtesy of

Rich Chicken Stock

Recipe courtesy of

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Seafood Stock

    Recipe courtesy of Ina Garten