Fish Stock

Name: Fish Stock
Ingredients: 1/2 cup extra virgin olive oil; 2 pounds fish heads and bones, rinsed; 1 leek, white and tender green parts only, thinly sliced; 1 medium onion, finely chopped; 1 fennel bulb, finely chopped; One 750-milliliter bottle dry white wine; 1 bunch parsley stems; Salt

8 ingredients

6 steps

Ingredients

1/2 cup extra virgin olive oil
2 pounds fish heads and bones, rinsed
1 leek, white and tender green parts only, thinly sliced
1 medium onion, finely chopped
1 fennel bulb, finely chopped
One 750-milliliter bottle dry white wine
1 bunch parsley stems
Salt

Directions

1

In a pot, heat the oil.
2

Add the fish bones and the leek, onion and fennel and cook over moderately high heat, stirring, until the vegetables are just tender, 15 minutes.
3

Add the wine and bring to a boil.
4

Cook over moderately high heat until reduced by half, 20 minutes.
5

Add 8 cups of water and the parsley stems and simmer over moderate heat for 30 minutes.
6

Strain the broth and season lightly with salt.