Fish Stock

Name: Fish Stock
Ingredients: 1 1/2 lbs (750 g) fish bones, including head and tail; 4 cups (1 L) cold water; 1 cup (250 ml) dry white wine or juice of 1 lemon; 6 peppercorns; 6 sprigs parsley; 1 leek, chopped; 1 stalk celery, chopped; 1 bay leaf; 1 tsp (5 ml) leaf thyme

9 ingredients

10 steps

Ingredients

1 1/2 lbs (750 g) fish bones, including head and tail
4 cups (1 L) cold water
1 cup (250 ml) dry white wine or juice of 1 lemon
6 peppercorns
6 sprigs parsley
1 leek, chopped
1 stalk celery, chopped
1 bay leaf
1 tsp (5 ml) leaf thyme

Directions

1

In large stainless steel saucepan or Dutch oven, combine bones, water, wine, peppercorns, parsley, leek, celery, bay leaf and thyme.
2

Bring to boil; reduce heat and simmer, uncovered, for 20 minutes, skimming surface if necessary.
3

Pour through sieve.
4

Discard solids.
5

To freeze: Let stock cool.
6

Refrigerate.
7

Ladle into freezer containers.
8

Seal, label and date.
9

Freeze for up to 3 months.
10

To serve: Thaw stock in microwave or in refrigerator overnight.