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

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

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.

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Ingredients

Method

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