Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds fish bones and heads, from any white-fleshed fish

  2. 1 cup dry white wine

  3. 1 cup coarsely chopped yellow onions

  4. 1/2 cup coarsely chopped celery

  5. 1/2 cup coarsely chopped carrots

  6. 3 garlic cloves, smashed with the side of a heavy knife

  7. 1 lemon, quartered

  8. 3 tablespoons fresh lemon juice

  9. 2 teaspoons salt

  10. 3 bay leaves

  11. 1 teaspoon whole black peppercorns

  12. 1 teaspoon dried thyme

Instructions Jump to Ingredients ↑

  1. Rinse the fish bones and heads well in a large colander under cold running water.

  2. Put all of the ingredients in a stockpot. Add enough cold water to cover by 1 inch. Bring to a boil over high heat. Lower the heat to medium-low and simmer, uncovered, for 1 hour, skimming occasionally to remove the foam that forms on the surface.

  3. Ladle through a fine-mesh strainer into a large bowl. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)

  4. Yield : 1 gallon


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