Fish Stock

Total Time:
1 hr 5 min
5 min
1 hr

1 to 1/2 quarts

  • 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
  • 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.

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