To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.
Homemade Fish Stock
To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.
Ingredients
- 3 pounds fish heads bones, and trimmings
- 2 tablespoons unsalted butter
- 2 leeks white part only, thinly sliced
- 1 carrot chopped
- 1 rib celery chopped
- 1 cup dry white wine
- 2 ½ quarts water
- 1 bouquet garni
- 10 whole black peppercorns
- 3 thick slices of lemon
Instructions
- Wash fish in cold water and drain well.
- Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
- Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.
