Basic Fish Stock

1. 1

   Wash fish bones well under running cold water.

2. 2

   With kitchen shears, snip off and discard gills from inside head if still attached, and break or cut all the bones into 3-inch pieces.

3. 3

   If bones are bloody, soak in a bowl of cold water 30 minutes, changing the water every 10 minutes.

4. 4

   Drain the fish bones and place in a 4-quart saucepan.

5. 5

   Add 2 quarts water, the wine or lemon, onion, leek, parsley, thyme, and peppercorns.

6. 6

   Add more water if needed to barely cover the ingredients.

7. 7

   Heat the stock slowly to a boil over medium heat, partially cover, and simmer gently over low heat 30 minutes.

8. 8

   Skim off any foam that forms during simmering with a large serving spoon.

9. 9

   Strain the stock through a colander lined with cheesecloth into another large pot, pressing gently on the ingredients to extract the juices.

10. 10

    Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.Nutritional information is based on a 1-cup serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.