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Fish Stock

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Ingredients
  Lean fish with heads and bones 2 Pound, cut up
  Yellow onion 1 Medium, quartered
  Salt 1⁄2 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Parsley sprigs 4
  Bay leaf 1
  Dried thyme leaves 1⁄2 Teaspoon
  Celery sprig 1
  Peppercorns 2
Directions

1. Rinse fish under cold water. Place fish, onion, salt, wine, and bouquet garni in a 3-quart saucepan. Pour in water to cover (about 1 1/2 quarts). Simmer covered 2 hours. Cool slightly.
2. Strain stock through a double thickness of cheese cloth into a storage container. Taste for seasoning. Add a small amount of salt and lemon juice, if desired. If a more concentrated flavor is desired, return stock to saucepan and simmer 30 to 45 minutes.
3. Store covered in refrigerator or freezer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Fish
Interest: 
Everyday

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