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Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
1 tablespoon olive oil
1 carrot, chopped
1 onion, finely chopped
1 stalk celery, finely chopped
1 small piece fennel, chopped
2 pounds fish heads and bones, gills removed, from nonoily whitefish such as red snapper, sole, or flounder, rinsed well
2 cups dry white wine
1 tomato, cut into pieces
1 bay leaf
Parsley sprigs
10 peppercorns
3 cups water, or to cover
Gallery
Recipe Summary
Yield: Makes 1 quart
Gallery
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 carrot, chopped
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small piece fennel, chopped
- 2 pounds fish heads and bones, gills removed, from nonoily whitefish such as red snapper, sole, or flounder, rinsed well
- 2 cups dry white wine
- 1 tomato, cut into pieces
- 1 bay leaf
- Parsley sprigs
- 10 peppercorns
- 3 cups water, or to cover
Directions
Heat oil in a large pot. Add carrot, onion, celery, and fennel, and cook until slightly soft, about 5 minutes. Add fish heads and bones, and cook until they turn white and opaque, about 5 minutes.
Add remaining ingredients and bring to a boil. Lower heat to medium and cook for 20 minutes. Skim off any foam that rises to the top.
Strain through a fine mesh strainer lined with cheesecloth. To store, let cool, then freeze in small containers for future use.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Fish Stock
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Reviews:
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Most Helpful
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All Reviews for Fish Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
