Fish Stock
  • fish bones or whole gutted fishas much required as needed to suit the concentration
  • 1/2cup white dry wine
  • 2 medium carrotsthinly sliced
  • 2 stalks celerythinly sliced
  • 2 bay leaves
  • 4 sprigs of thyme
  • 4 sprigs of parsley
  • 4 peppercorns
  1. In a large pot, place the fish frames (bones) or the whole (gutted) fish on the bottom of the pot and add ½ cup white wine (dry), and just enough water to cover. Bring to a boil.
  2. Reduce heat, skimming off the foam on the top.
  3. Add the vegetables, herbs, and peppercorns.
  4. Add enough water to cover all ingredients completely. Cover and simmer on low for 30 minutes.
  5. Remove the liquid from heat. Stir well and allow to sit for 15 minutes.
  6. Strain with a fine strainer to catch any bones and meaty parts, and refrigerate.
Recipe Notes

Fish Stock |