Fish Stock

0 Reviews
From the EatingWell Kitchen

It is difficult to find a commercial fish stock, although some fish markets may offer a frozen stock. Seek out heads and bones at the fish counter of your grocery store.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 pounds white fish heads and bones
  • 2 cups dry white wine
  • 2 onions, chopped
  • 2 leeks, white parts only, cleaned and chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, crushed
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme, or 1/2 teaspoon dried
  • 1 bay leaf

Preparation

  • Active

  • Ready In

  1. Rinse fish bones in cold water. Place in a nonaluminum stockpot with wine, onions, leeks, celery, garlic, parsley, thyme and bay leaf. Add enough cold water to cover, about 3 1/2 quarts. Bring just to a boil. Reduce heat to low, skim off any foam and simmer, uncovered, for 30 to 35 minutes, skimming occasionally.
  2. Strain stock through a fine sieve.
  • Make Ahead Tip: Cover and refrigerate for 2 days or freeze for up to 6 months.
  • Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.

Reviews 0