|
Makes approximately 1 gallon
3 pounds (1.4 kg) fish bones, preferably white fish such as halibut, snapper, sole or grouper, (you can use the heads for more flavor, but make sure the gills are removed)
1 gallon cold water
2 cups white wine
3 ribs celery, coarsely chopped
1 bunch leeks, cleaned and coarsely chopped, white part only
1 small onion, peeled and coarsely chopped
2 bay leaves
8 peppercorns
1 cup parsley stems
¼ cup thyme stem or tarragon stems, (a small handful)
- In a large stockpot, place the bones, water, wine and vegetables.
- With a medium-sized piece of cheesecloth, make a sachet with the bay leaves, peppercorns, parsley stems, thyme or tarragon. Tie this sachet and place it in the stockpot.
- Put on the stove and bring to a boil.
- Once the liquid is boiling, turn the heat down to simmer. With a large spoon or ladle, skim off the scum that floats to the top.
- Cook for 30 minutes and then turn off the stove. Let this mixture sit for 15 minutes, pressing down the vegetables and bones to extract all the flavor.
- Strain the mixture through a large piece of cheesecloth into a large bowl and place the bowl in an ice bath. (To make an ice bath, put a couple of trays of ice cubes in a large pot of water and place the bowl into the water.)
- Stir to cool evenly. Refrigerate or freeze the stock until ready to use.
You can use this stock for any fish soup recipe such as gumbo, cioppino, or even chowder. If you refrigerate the mixture, it will keep for 4-6 days. If frozen, it will keep for up to 2 months. Click here to go back to Cooking Basics.
|
