Fish Stock

Name: Fish Stock
Ingredients: 3 lb/1-5 kg fish carcasses or fish bones, with bits of meat and skin attached; 1 large onion, coarsely chopped; 1 stalk celery, coarsely chopped; 1 leek, white part only, coarsely chopped; 1 bay leaf; Juice of 1 lemon; 1/2 bottle/375 ml dry white wine; 10 white peppercorns

8 ingredients

6 steps

Ingredients

3 lb/1-5 kg fish carcasses or fish bones, with bits of meat and skin attached
1 large onion, coarsely chopped
1 stalk celery, coarsely chopped
1 leek, white part only, coarsely chopped
1 bay leaf
Juice of 1 lemon
1/2 bottle/375 ml dry white wine
10 white peppercorns

Directions

1

Put all the ingredients into a large pot and add enough cold water to cover completely.
2

Cover the pot and bring to a boil over high heat.
3

Uncover the pot, reduce the heat to low, and simmer for 30 minutes, skimming any foam that forms on the surface as needed.
4

Strain the stock, discarding the solids.
5

Rinse out the pot, then return the stock to it and simmer for about 15 minutes longer.
6

Cool to room temperature: then refrigerate or freeze in several containers.