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Fish Stock
Yield: 2 quarts
Fish stock is just one of the many different kinds of stocks. It can be the base for sauces and soups.
Ingredients:
4 pounds fish bones, rinsed and cleaned of any blood
½ cup dry white wine
2 quarts water
2 medium onions, quartered
4 stalks celery, cut in ½
2 medium carrots cut in ½
2-dried bay leafs
¼ cups roughly chopped fresh Italian parsley (leaves and stems)
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
Kosher or sea salt
Equipment:
7- to 8-quart stockpot
Measuring cups and spoons
Knife and cutting board
Ladle or stirring spoon
Fine-mesh strainer
Directions:
Combine fish bones, white wine, and just enough water to cover the bones ( you wont need the all of the 2 quarts here) in a 7-to 8 quart stockpot. Bring the stock to a boil, skimming off the white foam from the surface of the stock, then reduce to a simmer. Stir in the onions, celery, bay leaves, parsley, thyme and peppercorns into the stock. Add more water if the ingredients are not covered. Allow the stock to gently simmer for 20 minutes. Remove the stock from the heat, give it a stir, and allow it to sit for 10 minutes. Strain the stock through a fine mesh strainer and season lightly with salt. If you don’t plan to use the stock within the hour, let it cool completely then cover in an airtight container and refrigerate for 3 days, or freeze for up to 2 months.