Homemade Fish Stock Recipe

Fish Stock Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 3 pounds fish heads, bones, and trimmings
• 2 tablespoons unsalted butter
• 2 leeks, white part only, thinly sliced
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 cup dry white wine
• 2 quarts water
• 1 bouquet garni
• 10 whole black peppercorns
• 3 thick slices of lemon

Directions

1. Wash the fish parts in cold water and drain them well.
2. Melt the butter in a large pan over low heat. Add the leeks, carrot, and celery. Cook for 5 to 7 minutes, or until the vegetables are softened.
3. Add the fish parts, wine, and water to the pan. Bring to a boil, which should take about 5 minutes. Once boiling, skim off any residue that rises to the surface and discard it.
4. Add the bouquet garni, black peppercorns, and lemon slices. Bring the mixture back to a boil.
5. Reduce the heat and let the stock simmer uncovered for 30 minutes. During this time, continue to skim off and discard any residue frequently.
6. Once the stock has finished simmering, strain it into a bowl through a colander lined with cheesecloth to remove any solid particles.
7. Allow the stock to cool before storing. You can refrigerate it for up to a week or freeze it for up to 3 months.

Cook's Notes

If you prefer, you can substitute red wine for the white wine in the recipe. For a homemade bouquet garni, tie together 2 sprigs of thyme, 2 pieces of green leek leaves, 2 sprigs of parsley, 1 celery leaf, and 1 bay leaf using kitchen twine.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.