Fish Stock

Name: Fish Stock
Ingredients: Bones and trimmings from 1 large white-fleshed fish; 1/4 head celery root, rinsed and peeled; 1 carrot; 1/4 leek, rinsed and chopped; Juice of half a lemon; Salt and freshly ground pepper to taste

6 ingredients

6 steps

Ingredients

Bones and trimmings from 1 large white-fleshed fish
1/4 head celery root, rinsed and peeled
1 carrot
1/4 leek, rinsed and chopped
Juice of half a lemon
Salt and freshly ground pepper to taste

Directions

1

Rinse the bones and place them and the vegetables into a stockpot.
2

Add 3 quarts of water and bring to a boil.
3

Lower the heat and simmer for 20 minutes, skimming off and discarding any foam that forms on top of the liquid.
4

Strain the liquid, discard the solids, and return the liquid to the pot.
5

Continue to simmer until the liquid is reduced to 6 cups.
6

Add the lemon juice and season to taste with salt and pepper.