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Fish Stock

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 1 tablespoon 15ml White onion - sliced (medium)

  3. 1 Celery stalk - sliced

  4. 1 Leek, white and light green parts only - sliced

  5. 8 Shallots - sliced

  6. 1/2 Parsley

  7. 1 teaspoon 5ml Salt

  8. 2 cups 474ml Dry white wine

  9. 3 lbs 1362g / 48oz Fish bones, washed - cut into chunks

  10. (preferably non-oily type like halibut - bass or snapper)

  11. Water - to cover fish bones

  12. 5 Bay leaves

  13. 1 teaspoon 5ml Dried thyme

  14. 1 teaspoon 5ml Dried tarragon

  15. 1 teaspoon 5ml Cracked peppercorns

Instructions Jump to Ingredients ↑

  1. Melt butter in a large heavy stockpot or saucepan over moderate heat. Cook onion, celery, leeks, shallots, parsley, and salt just until soft, about 5 minutes. Add wine, turn heat to high and reduce by half.

  2. Add bones and about 1 1/2 gallons or enough water to cover. Bring to a boil. Skim off and discard foam that rises to top. Add remaining spices and cook at a simmer, uncovered, 1 1/2 hours.

  3. Strain by lifting liquid out with a ladle. Discard solids. Set aside to cool to room temperature. Store in sealed containers in refrigerator 2 days or freeze indefinitely.

  4. This recipe yields about 2 quarts of stock.

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