Fish Stock

Name: Fish Stock
Yield: 2 to 3 quarts
Ingredients: Bones and heads of 6 or 7 white-fleshed nonoily fish (such as flounder or sole), viscera and gills removed (see Note); 1 teaspoon dried thyme; 1 bay leaf; 6 parsley sprigs; 12 white peppercorns; Pinch of salt (optional); 2 cups dry white wine; 10 cups water, or as needed; 1 cup chopped mushrooms (stems are fine to use); 1 cup chopped celery; 2 cups finely chopped yellow onions; 4 tablespoons (½ stick) unsalted butter; ¾ cup peeled and chopped carrots

Preparation info

2 to 3 quarts

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

4 tablespoons (½ stick) unsalted butter
¾ cup peeled and chopped carrots</

Starter
Pescatarian
Gluten-free

Method

Melt the butter in a 4-quart soup pot. Add the carrots, onions, celery, and mushrooms and cook, covered, over low heat, stirring occasionally, until the vegetables are tender and lightly colored, 25 to 30 minutes.
Add the remaining ingredients, using enough water to cover the solids, and bring slowly to a boil. Reduce the heat and simmer, partially covered, for