Fish Stock

Name: Fish Stock
Ingredients: 1 1/2 pounds heads, bones, and trimmings of any white fish (such as corvina, flounder, or sole); 1 medium-size onion, quartered; 1 leek (white part and 1 inch of the green), washed well and quartered; 4 cloves garlic, lightly crushed; 1 medium-size carrot, peeled; 6 sprigs fresh parsley; 2 sprigs fresh thyme or 1/4 teaspoon dried thyme; 1 bay leaf; 10 black peppercorns; 6 cups water; 1/2 cup dry white wine

11 ingredients

6 steps

Ingredients

1 1/2 pounds heads, bones, and trimmings of any white fish (such as corvina, flounder, or sole)
1 medium-size onion, quartered
1 leek (white part and 1 inch of the green), washed well and quartered
4 cloves garlic, lightly crushed
1 medium-size carrot, peeled
6 sprigs fresh parsley
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
10 black peppercorns
6 cups water
1/2 cup dry white wine

Directions

1

Place all the ingredients in a large casserole and bring to boil over medium heat, skimming off the froth as it rises to the surface.
2

Reduce the heat to low, partially cover, and simmer for 20 minutes.
3

Strain the stock through a fine-mesh sieve.
4

Do not press on the solids.
5

Let the stock cool.
6

Store in a tightly covered container in the refrigerator or freezer.