Fish stock

10 ingredients
6 steps

Ingredients

  • 2 pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed
  • 6 cups water
  • 1 cup dry white wine
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped onion
  • 3 sprigs fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 10 peppercorns
  • Salt, if desired
  • 1 medium-size tomato, cored, optional

Directions

  1. 1
    If the fish heads are used, the gills must be removed.
  2. 2
    Rinse the bones under cold running water.
  3. 3
    Drain and place the bones in a kettle or deep saucepan.
  4. 4
    Add the remaining ingredients.
  5. 5
    Bring to the boil and simmer for 20 minutes.
  6. 6
    Strain.

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