Fish Stock

Preparation info

  • Difficulty

    Easy

  • Yield: About

    7 Cups

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 2 pounds bones from a white-fleshed, nonoily fish, including heads, if possible, but with gills removed
  • 6 cups water
  • 1 cup dry white wine
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped onion
  • 3 sprigs fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 10 peppercorns
  • Salt to taste, if desired

Method

Run the bones under cold running water. Place the bones in a kettle or deep saucepan and add all the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain. Discard solids.