Go Back
Homemade Fish Stock

Homemade Fish Stock

Emmy
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Servings 10
Calories 214 kcal

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.

Notes

Cook's Notes:

Try using red wine in place of white, if you prefer.
To make your own bouquet garni, tie together 2 thyme sprigs, 2 pieces of green leek leaves, 2 sprigs of parsley, 1 celery leaf, and 1 bay leaf using kitchen twine.