Name: Fish Stock
Yield: Yield: About 7 Cups.
Cuisine: United States
Ingredients: 1 bay leaf; 3 sprigs fresh thyme, or 1 teaspoon dried; 2 pounds bones from a white-fleshed, nonoily fish, including heads, if possible, but with gills removed; Salt to taste, if desired; 10 peppercorns; 1 cup coarsely chopped celery; 1 cup dry white wine; 1 cup coarsely chopped onion; 6 cups water

Preparation info

Yield: About
7 Cups

Difficulty
Easy

Appears in

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

Americas
United States
Stock
Pescatarian
Gluten-free

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.

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Fish Stock

Ingredients

Method

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