Fish Stock

Name: Fish Stock
Ingredients: Trimmings and bones from 2 to 3 lean, white, non-oily fish; Trimmings and bones from 2 to 3 lean, white, non-oily fish; 3 sprigs flat-leaf parsley; 1 large stalk celery with leaves, coarsely chopped; 2 medium carrots, peeled and coarsely chopped; 2 medium unpeeled yellow onions, each stuck with 3 whole cloves; Trimmings and bones from 2 to 3 lean, white, non-oily fish; ½ tablespoon salt; 1 bay leaf; 1 sprig thyme; 2 cups dry white wine; 1½ quarts water; 2 medium unpeeled yellow onions, each stuck with 3 whole cloves; ⅓ cup white wine vinegar

Preparation info

Makes about
2 quarts

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Fish stock is like court bouillon that is used to poach fish, except rather than cooking a whole fish in the liquid, you use the trimmings and bones from 2 to 3 lean white, non-oily fish. Store in the refrigerator for 3 to 4 days or freeze for 3 months.

Ingredients

1½ quarts water
2 cups dry white wine
⅓ cup

Stock
Pescatarian
Gluten-free

Method

Combine the water, wine, vinegar, onions, carrots, celery, parsley, thyme, bay leaf, and salt in a large pot and bring to a boil. Add the fish, turn the heat down so the liquid is simmering, cover, and cook for 1 hour. Strain the stock through several layers of cheesecloth. Taste to adjust the seasonings and reduce the stock over high heat if needed.