Recipe For Fish Stock
- 2 pounds fish skeletons, cut into pieces
- 2 tablespoons vegetable or other flavorless oil
- 1 small carrot, peeled and sliced
- 1/2 onion, sliced
- 1 small stalk celery, sliced
- 2 cups dry white wine
- 1 bouquet garni (sprigs of parsley and thyme, peppercorns, and a bay leaf tied in cheesecloth)
- 1 quart water
Use the skeletons of saltwater fish such as sole, John Dory, turbot, halibut or other very fresh non-oily fish for stock.
Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
Makes 1 quart