Fish Stock

Name: Fish Stock
Ingredients: 3 pounds fish bones from lean white fish (snapper, bass, or flounder); 2 tablespoons butter; 1 leek, cleaned and cut into 1-inch pieces, both white and green parts; 1 medium onion, cut into small dice; 4 stalks celery, cut into small dice; 1/2 head garlic, unpeeled, halved crosswise; 1 small bunch thyme; 1 small bunch parsley, stems only; 1 teaspoon black peppercorns; 2 cups white wine; 4 cups water

11 ingredients

11 steps

Ingredients

3 pounds fish bones from lean white fish (snapper, bass, or flounder)
2 tablespoons butter
1 leek, cleaned and cut into 1-inch pieces, both white and green parts
1 medium onion, cut into small dice
4 stalks celery, cut into small dice
1/2 head garlic, unpeeled, halved crosswise
1 small bunch thyme
1 small bunch parsley, stems only
1 teaspoon black peppercorns
2 cups white wine
4 cups water

Directions

1

Place the fish bones in a large bowl and rinse under cold running water until the water in the bowl is clear.
2

Drain well.
3

In a large pot over medium heat, melt the butter.
4

Add the leek, onion, celery, and garlic, and saute until softened but not browned, 5 to 6 minutes.
5

Add the thyme, parsley, peppercorns, and bones, cover, and cook over low heat for 10 minutes.
6

Remove the cover and add the wine and water.
7

Raise the heat to high and bring to a boil; reduce the heat to medium and simmer 40 minutes, skimming occasionally.
8

Strain through a fine strainer, pushing down on the solids to extract all the liquid.
9

Cool to room temperature, then refrigerate up to 1 week.
10

After 3 days, bring to a boil.
11

Then boil, skim, and cool every 2 days; or freeze.