Fish Stock

Name: Fish Stock
Ingredients: 2 pounds whitefish carcass (such as snapper or flounder), including bones; 3 carrots, peeled and coarsely chopped; 2 stalks celery, coarsely chopped; 1 white onion, cut into eighths; 1 tablespoon whole black peppercorns; 6 sprigs flat-leaf parsley; 4 sprigs thyme; water

8 ingredients

5 steps

Ingredients

2 pounds whitefish carcass (such as snapper or flounder), including bones
3 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 white onion, cut into eighths
1 tablespoon whole black peppercorns
6 sprigs flat-leaf parsley
4 sprigs thyme
water

Directions

1

Place the fish carcass and all other ingredients in an 8-quart stockpot.
2

Fill the stockpot with water and bring to a gentle simmer over medium heat.
3

When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface.
4

Pour the stock mixture through a fine-mesh strainer.
5

Discard the vegetables and herbs and use the stock as directed.