Fish Stock

Name: Fish Stock
Ingredients: 4 pounds heads, bones, and collars from flavorful white fish such as striped bass, red snapper, or cod; 2 tablespoons unsalted butter; 5 shallots, sliced; 2 stalks celery, sliced; 1/2 pound mushrooms, sliced; 1 cup dry white wine; 12 parsley stems; 1 tablespoon black peppercorns; 3 fresh thyme sprigs

9 ingredients

6 steps

Ingredients

4 pounds heads, bones, and collars from flavorful white fish such as striped bass, red snapper, or cod
2 tablespoons unsalted butter
5 shallots, sliced
2 stalks celery, sliced
1/2 pound mushrooms, sliced
1 cup dry white wine
12 parsley stems
1 tablespoon black peppercorns
3 fresh thyme sprigs

Directions

1

Be sure the heads, bones, and collars are clean, fresh (no fishy smell), and free of entrails.
2

Wash thoroughly under running cold water.
3

Melt the butter in a soup pot and gently cook the shallots, celery, and mushrooms without allowing them to brown until they are limp, 6 to 8 minutes.
4

Add the wine and simmer for 5 minutes to reduce it a bit, then add the fish and seasonings to the pot.
5

Add 14 cups cold water, bring to a boil, and simmer the stock, uncovered, for 45 minutes, stirring once or twice to redistribute the fish.
6

Strain the stock, let it cool, and pour it into containers for storing or freezing.