Light Fish Stock

Name: Light Fish Stock
Yield: Makes approximately 3 quarts
Ingredients: 4 pounds assorted fish bones, including heads, tails, and spines from any non-oily white fish, such as snapper and bass; 4 pounds assorted fish bones, including heads, tails, and spines from any non-oily white fish, such as snapper and bass; 4 pounds assorted fish bones, including heads, tails, and spines from any non-oily white fish, such as snapper and bass; 4 pounds assorted fish bones, including heads, tails, and spines from any non-oily white fish, such as snapper and bass; 2 medium yellow onions, chopped; 3 celery ribs, chopped; 3 carrots, chopped; 1 teaspoon dried thyme; 1 bay leaf; 12 black peppercorns; 6 sprigs parsley; 2 cups white wine; Cold water

Preparation info

Makes approximately
3
quarts

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

Fish stock will bring out the flavor of any fish dish. Use what you need and freeze the rest for another time.

Ingredients

4 pounds assorted fish bones, including heads, tails, and spines from any non-oily white fish, such as snapper and bass
2 medium yellow onions</

Fish course
Pescatarian
Gluten-free

Method

Rinse the fish bones under cold running water, making sure the gills have been removed from the head.

In a large nonreactive soup kettle, combine the bones with the remaining ingredients and enough cold water to cover. Bring to a boil and immediately reduce heat to a simmer. Skim the stock and simmer gently for 20 to 30 minutes. Line a strainer with a double thickness of dampened cheese