← Back to Search Results
American, French
Fish Stock Recipe-15663

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Cut all the vegetables into small dice, because this stock cooks quickly. Don’t allow it to cook longer than specified below; if cooked too long, it develops an overly fishy taste. I often mix Fish Stock with an equal amount of Chicken Stock for poaching fish (see Poached Salmon with Lemon Butter Sauce), as I find fish stock alone is a little too strong.

Yield: Makes 1 quart

Ingredients

  • 3 pounds fish bones from lean white fish (snapper, bass, or flounder)
  • 2 tablespoons butter
  • 1 leek, cleaned and cut into 1-inch pieces, both white and green parts
  • 1 medium onion, cut into small dice
  • 4 stalks celery, cut into small dice
  • ½ head garlic, unpeeled, halved crosswise
  • 1 small bunch thyme
  • 1 small bunch parsley, stems only
  • 1 teaspoon black peppercorns
  • 2 cups white wine
  • 4 cups water

Directions

Place the fish bones in a large bowl and rinse under cold running water until the water in the bowl is clear. Drain well.

In a large pot over medium heat, melt the butter. Add the leek, onion, celery, and garlic, and sauté until softened but not browned, 5 to 6 minutes. Add the thyme, parsley, peppercorns, and bones, cover, and cook over low heat for 10 minutes.

Remove the cover and add the wine and water. Raise the heat to high and bring to a boil; reduce the heat to medium and simmer 40 minutes, skimming occasionally. Strain through a fine strainer, pushing down on the solids to extract all the liquid.

Cool to room temperature, then refrigerate up to 1 week. After 3 days, bring to a boil. Then boil, skim, and cool every 2 days; or freeze.


© 1996 Debra Ponzek and Joan Schwartz
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

155kcal (8%)
12mg (1%)
0mg (0%)
49mcg RAE (2%)
85mg
12mg
1g
1g
0g
3g
15mg (5%)
7mg (0%)
4g (18%)
6g (9%)
1mg (3%)
 

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
desserts-4-today Desserts 4 Today
by Abby Dodge
martin-yans-china Martin Yan's China
by Martin Yan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucid-food Lucid Food
by Louisa Shafia
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?