Fish Stock

Name: Fish Stock
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 2 lb bones and trimmings of white fish such as sole, flounder, and whiting, chopped; 8 cups water; 2 tablespoons white-wine vinegar; 4 whole black peppercorns; 2 teaspoons salt

9 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 lb bones and trimmings of white fish such as sole, flounder, and whiting, chopped
8 cups water
2 tablespoons white-wine vinegar
4 whole black peppercorns
2 teaspoons salt

Directions

1

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.
2

Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
3

Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
4

If using stock right away, skim off and discard any fat.
5

If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.