← Back to Search Results
Fish Stock Recipe-20484

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Use only white-fleshed saltwater fish for this stock.

Yield: Makes 2 to 3 qt/2 to 3L

Ingredients

  • 3 lb/1-5 kg fish carcasses or fish bones, with bits of meat and skin attached
  • 1 large onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 leek, white part only, coarsely chopped
  • 1 bay leaf
  • Juice of 1 lemon
  • ½ bottle/375 ml dry white wine
  • 10 white peppercorns

Directions

Put all the ingredients into a large pot and add enough cold water to cover completely. Cover the pot and bring to a boil over high heat. Uncover the pot, reduce the heat to low, and simmer for 30 minutes, skimming any foam that forms on the surface as needed.

Strain the stock, discarding the solids. Rinse out the pot, then return the stock to it and simmer for about 15 minutes longer. Cool to room temperature: then refrigerate or freeze in several containers.


© 2009 Colman Andrews

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

44kcal (2%)
9mg (1%)
1mg (1%)
4mcg RAE (0%)
58mg
6mg
1g
1g
0g
2g
0mg (0%)
9mg (0%)
0g (0%)
0g (0%)
0mg (2%)
 

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

big-fat-cookies Big Fat Cookies
by Elinor Klivans
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
lidias-italy Lidia's Italy
by Lidia Bastianich
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mexican-everyday Mexican Everyday
by Rick Bayless
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
spice Spice
by Ana Sortun
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
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?