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Fish Stock

2 lb Fish bones from non-oily fish (such as red snapper; flounder, sea bass Or sole - avoid salmon; pompano, and tuna)
1 lg Onion; peeled, diced
2 Celery stalks; including leaves, washed, chopped
1 Leek; split, washed, and sliced
1/4 c Chopped flat-leaf parsley; leaves and stems
1 tb Dried thyme
2 Bay leaves
1 ts White peppercorns
1/4 ts Salt
2 qt Water
1/2 c Dry white wine; such as Chardonnay


Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour. While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months. This recipe yields 1 to 1 1/2 quarts of stock.


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