Fish Stock

Name: Fish Stock
Ingredients: 1 cup mushrooms, sliced; 2 stalks celery, chopped; 1 large onion, peeled and sliced; 1 cup dry white wine; 1 tablespoon lemon juice; 8 to 10 parsley stems; 8 pounds white-fleshed-fish bones and trimmings, gills removed (see Cook's note); 5 quarts cold water; 5 bay leaves; 10 peppercorns; 1 teaspoon fresh thyme leaves

11 ingredients

3 steps

Ingredients

1 cup mushrooms, sliced
2 stalks celery, chopped
1 large onion, peeled and sliced
1 cup dry white wine
1 tablespoon lemon juice
8 to 10 parsley stems
8 pounds white-fleshed-fish bones and trimmings, gills removed (see Cook's note)
5 quarts cold water
5 bay leaves
10 peppercorns
1 teaspoon fresh thyme leaves

Directions

1

1. In a large stockpot, combine the mushrooms, celery, onion, white wine, lemon juice, parsley stems, fish bones, and water. Place the pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, without stirring, for 30 minutes.
2

2. Add the bay leaves, peppercorns, and thyme to the pot and continue simmering for an additional 15 minutes.
3

3. Gently skim off and discard any foam that may be on the surface. Gently strain the stock through a fine mesh sieve. Use immediately or chill in an ice bath and store in the refrigerator, covered, until ready to serve.