Homemade fish stock is a versatile staple you can keep in your freezer for use in a variety of dishes.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
214 Calories
Recipe Instructions
Step 1
Wash fish in cold water and drain well.
Step 2
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.
Step 3
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.