Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 1/2 pounds red snapper frames; 1 1/2 tablespoons olive oil; 2 medium leeks, white and tender green only, thinly sliced; 1 shallot, thinly sliced; 1 small celery rib, thinly sliced; 3 fresh thyme sprigs; 2 fresh parsley sprigs; 1/2 cup dry white wine; 1 bay leaf; 1 medium tomato, chopped; Kosher salt

Servings: persons

3 1/2 pounds red snapper frames
1 1/2 tablespoons olive oil
2 medium leeks, white and tender green only, thinly sliced
1 shallot, thinly sliced
1 small celery rib, thinly sliced
3 fresh thyme sprigs
2 fresh parsley sprigs
1/2 cup dry white wine
1 bay leaf
1 medium tomato, chopped
Kosher salt

1
Rinse the fish frames thoroughly under cold water.
2
In a large nonreactive saucepan or small stockpot, warm the olive oil over moderate heat.
3
Add the leeks, shallot, celery, thyme, parsley and fish frames, bending them to fit into the pan if necessary.
4
Cook, stirring occasionally, until the fish frames turn white and the vegetables are fragrant, about 4 minutes.
5
Add the wine and cook for 1 minute.
6
Ad 2 1/2 quarts of water, the bay leaf, the tomato and a large pinch of salt.
7
increase the heat to moderately high and bring to a gentle simmer.
8
Skim and reduce the heat to low.
9
Simmer the stock for 20 minutes, skimming often.
10
Slowly pour the stock through a fine strainer into a large heatproof bowl, leaving behind any particles at the bottom of the pan.
11
Season lightly with salt and let cool before refrigerating.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 pounds red snapper frames, 1 1/2 tablespoons olive oil, 2 medium leeks, white and tender green only, thinly sliced, 1 shallot, thinly sliced, and more.

Yes, Fish Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Stock

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