Rich Fish Stock

Name: Rich Fish Stock
Ingredients: 2 tablespoons unsalted butter; 4 medium celery ribs, thinly sliced crosswise; 2 medium onions, thinly sliced crosswise; 2 medium carrots, thinly sliced crosswise; 2 bay leaves; 6 to 8 thyme sprigs; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons whole black peppercorns; 4 pounds nonoily fish bones, heads and trimmings, rinsed well; 1/4 cup dry white wine; 6 cups very hot tap water; Sea salt

12 ingredients

9 steps

Ingredients

2 tablespoons unsalted butter
4 medium celery ribs, thinly sliced crosswise
2 medium onions, thinly sliced crosswise
2 medium carrots, thinly sliced crosswise
2 bay leaves
6 to 8 thyme sprigs
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons whole black peppercorns
4 pounds nonoily fish bones, heads and trimmings, rinsed well
1/4 cup dry white wine
6 cups very hot tap water
Sea salt

Directions

1

Melt the butter in a large saucepan.
2

Add the celery, onions, carrots, bay leaves, thyme, parsley and peppercorns to the saucepan and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
3

Stir in the fish bones, heads and trimmings and the wine.
4

Cover and cook, stirring once, until the bones turn completely white, about 15 minutes.
5

Add the hot water, stir gently and bring to a simmer over high heat.
6

Reduce the heat to low and simmer gently for 10 minutes.
7

Remove from the heat, stir once and let stand for 10 minutes.
8

Strain the stock through a fine sieve.
9

Season lightly with salt and let cool, then refrigerate.