Homemade Fish Stock recipe

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Ingredients

3 pounds fish heads, bones, and trimmings
2 tablespoons unsalted butter
2 leeks, white part only, thinly sliced
1 carrot, chopped
1 rib celery, chopped
1 cup dry white wine
2 ½ quarts water
1 bouquet garni
10 whole black peppercorns
3 thick slices of lemon

Nutrition Info

213.8 calories
carbohydrate: 8.9 g
cholesterol: 6.1 mg
fat: 7.5 g
fiber: 3.1 g
protein: 26.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 23.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash fish in cold water and drain well.

  2. Melt butter in a pan over low heat. Add leeks, carrot, and celery, cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon, return to a boil. Reduce heat and simmer, uncovered, for 30 minutes, skim and discard residue frequently.

  3. Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Recipe Yield

5 -6 cups

Recipe Note

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

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