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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 214 Calories

Ingredients

• 2 tablespoons unsalted butter
• 1 cup dry white wine
• 1 carrot, chopped
• 10 whole black peppercorns
• 2 ½ quarts water
• 1 rib celery, chopped
• 1 bouquet garni
• 3 pounds fish heads, bones, and trimmings
• 2 leeks, white part only, thinly sliced
• 3 thick slices of lemon

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.