Fish Stock

Name: Fish Stock
Yield: 4 to 5 cups
Ingredients: 1 fennel bulb or 2 ribs celery, coarsely chopped; 2 leeks (white part and 3 inches green), rinsed and chopped; 2 leeks (white part and 3 inches green), rinsed and chopped; 2 tablespoons unsalted butter; 1 teaspoon fennel seeds, crushed; 1 teaspoon dried thyme, crumbled; 4 sprigs basil; 4 sprigs rosemary; 2 bay leaves; 2 strips lemon zest (each 2 inches long; 2 strips orange zest (each 2 inches long); 1 fennel bulb or 2 ribs celery, coarsely chopped; 1 tablespoon unbleached all-purpose flour; 4 cups water; 1 cup dry white wine; 1 teaspoon salt

Preparation info

4 to 5 cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The flavor of this fish stock is enhanced by adding fennel, orange and lemon zest, and all the good herbs of Provence. Make extra and freeze it for future use.

Ingredients

2 tablespoons unsalted butter
2 leeks (white part and 3 inches gre

Stock
Pescatarian

Method

Melt the butter in a large saucepan. Add the leeks, fennel, orange and lemon zest, bay leaves, herbs and spices, and cook 10 minutes. Stir in the flour, and cook 1 minute.
Add the water, wine, fish trimmings, and salt, and heat to a boil. Reduce the heat and simmer 30 minutes. Strain, and allow to cool before refrigerating or freezing.