← Back to Search Results
Fish Stock

Comments: 0
 

Recipe

Yield: 2 to 3 quarts

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • ¾ cup peeled and chopped carrots
  • 2 cups finely chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped mushrooms (stems are fine to use)
  • 10 cups water, or as needed
  • 2 cups dry white wine
  • Pinch of salt (optional)
  • 12 white peppercorns
  • 6 parsley sprigs
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Bones and heads of 6 or 7 white-fleshed nonoily fish (such as flounder or sole), viscera and gills removed (see Note)

Directions

1. Melt the butter in a 4-quart soup pot. Add the carrots, onions, celery, and mushrooms and cook, covered, over low heat, stirring occasionally, until the vegetables are tender and lightly colored, 25 to 30 minutes.

2. Add the remaining ingredients, using enough water to cover the solids, and bring slowly to a boil. Reduce the heat and simmer, partially covered, for 30 minutes, no longer.

3. Remove the stock from the heat and cool. Pour through a cheesecloth-lined strainer set over a large bowl, and discard the solids.

4. Taste the stock. If it seems to lack intensity, return it to the pot and boil for another 15 to 20 minutes.

5. Store the stock, covered, in the refrigerator. Remove any solid fat that rises to the surface before serving or freezing.

Notes

Order the bones from your fish dealer and tell him you are using them for stock. He will do the rest.


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and does not include the optional pinch of salt.

46kcal (2%)
7mg (1%)
0mg (1%)
62mcg RAE (2%)
67mg
6mg
1g
1g
0g
2g
2mg (1%)
10mg (0%)
0g (1%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
cook-with-jamie Cook with Jamie
by Jamie Oliver
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
living-raw-food Living Raw Food
by Sarma Melngailis
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?