HOMEMADE FISH STOCK

Homemade Fish Stock image

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.

Provided by TerryWilson

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 55m

Yield 10

Number Of Ingredients 10

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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

Steps:

Wash fish in cold water and drain well.
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.
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.

Nutrition Facts : Calories 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, Sodium 23.4 mg, Sugar 1.3 g