Fish Stock

13 ingredients
10 steps

Ingredients

  • 4 tablespoons ( 1/2 stick) unsalted butter
  • 3/4 cup peeled and chopped carrots
  • 2 cups finely chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped mushrooms (stems are fine to use)
  • 10 cups water, or as needed
  • 2 cups dry white wine
  • Pinch of salt (optional)
  • 12 white peppercorns
  • 6 parsley sprigs
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Bones and heads of 6 or 7 white-fleshed nonoily fish (such as flounder or sole), viscera and gills removed (see Note)

Directions

  1. 1
    Melt the butter in a 4-quart soup pot.
  2. 2
    Add the carrots, onions, celery, and mushrooms and cook, covered, over low heat, stirring occasionally, until the vegetables are tender and lightly colored, 25 to 30 minutes.
  3. 3
    Add the remaining ingredients, using enough water to cover the solids, and bring slowly to a boil.
  4. 4
    Reduce the heat and simmer, partially covered, for 30 minutes, no longer.
  5. 5
    Remove the stock from the heat and cool.
  6. 6
    Pour through a cheesecloth-lined strainer set over a large bowl, and discard the solids.
  7. 7
    Taste the stock.
  8. 8
    If it seems to lack intensity, return it to the pot and boil for another 15 to 20 minutes.
  9. 9
    Store the stock, covered, in the refrigerator.
  10. 10
    Remove any solid fat that rises to the surface before serving or freezing.

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