Fish Stock

Name: Fish Stock
Ingredients: 4lbs fish bones and head -optional- (striped bass, flounder, halibut, sole, etc) cut into 2 inch pieces; 1/2 cup dry white wine; 2 quarts of water; 2 medium onions thinly sliced; 4 stalks celery thinly sliced; 2 medium carrots thinly sliced; 2 dried bay leaves; 1/4 cup roughly chopped fresh Italian parsley leaves or 3 tablespoons dried; 6-8 sprigs fresh thyme or 2 tablespoons dried; 2 tablespoons black peppercorns; Kosher or sea salt; 1 entire clove garlic

12 ingredients

10 steps

Ingredients

4lbs fish bones and head -optional- (striped bass, flounder, halibut, sole, etc) cut into 2 inch pieces
1/2 cup dry white wine
2 quarts of water
2 medium onions thinly sliced
4 stalks celery thinly sliced
2 medium carrots thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh Italian parsley leaves or 3 tablespoons dried
6-8 sprigs fresh thyme or 2 tablespoons dried
2 tablespoons black peppercorns
Kosher or sea salt
1 entire clove garlic

Directions

1

1. Cut top off of entire clove of garlic and wrap in tin foil
2

2. Roast garlic in oven at 350 degrees for approx. 15-20 minutes
3

3. In a large stockpot saute onions, carrots, celery until golden in color
4

4. Open the tin foil and squeeze garlic into pot and saute a few more minutes- it should more or less have turned to mush and will readily come out
5

5. Add all other ingredients and bring to boil
6

6. Reduce temperature and simmer for 20 minutes
7

7. Remove from heat and let stand 10 minutes
8

8. Strain through fine mesh strainer
9

9. Cool and remove fat
10

10. Store covered and chilled 1 week or frozen 3 months