Recipe courtesy of Michael Lomonaco
Fish Stock
- Yield: 1 to 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 5
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 19
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
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.