Fish Stock

(from staceydan’s recipe box)

Source: Celebrity Cruises

Categories: Fish

Ingredients

  • 3 sprigs parsley
  • 3 celery leaves
  • 1 sprig thyme
  • 1/4 teaspoon (1.5g) black peppercorns
  • 1 bay leaf
  • STOCK
  • 2 TBSP (30 ml) extra virgin olive oil
  • 1 pound (450g) fish bones and heads from any saltwater fish, except salmon
  • 1 carrot, peeled and coarsely chopped
  • 1 small onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 leek, washed and cut into 1/2-inch (1.2cm) chunks
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) dry white wine
  • 5 cups (1.2L) cold water

Directions

  1. Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string.

  2. In a saucepan over medium heat, warm oil and saute fish bones and vegetables for 8 minutes. Add wine and stir, scraping the bottom of the pan.

  3. Add bouquet garni and enough water to completely cover fish.

  4. Bring to a boil, regularly skimming off fat and froth that rise to the surface.

  5. Reduce heat to low and simmer for 30 minutes.

  6. Strain stock through a fine sieve lined with several layers of cheesecloth.

  7. Use stock immediately or freeze it in small containers and use as needed.

  8. Makes 1 quart

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