Fish stock is a simple and quick preparation that is the foundation for many great soups. It can be used fresh, stored in the refrigerator for two days, or frozen for up to six months. I like to always have some on hand to allow the option of throwing together a delicious soup.
Ready
- 1 - 1/12 lbs fish bones and trimmings (stick to white fishes)*
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 6 whole peppercorns (black)
- a few sprigs fresh parsley
- 1 lemon rind
- 6 cups water (filtered if you have it)
- ½ cup dry white wine (optional)
Set
- Stock pot
- Strainer or colander
- skimming spoon
- 2nd pot or bowl
Go
- Rinse bones, heads and trimmings well.
- Place all ingredients in a stock pot and bring to a low boil.
- Skim residue from the top and simmer on low for 20 minutes.
- Skim off any additional residue and strain stock into a second pot or bowl.
- If you are not using right away place stock in refrigerator for up to two days or in the freezer.
What you should know
Salmon, mackerel, skate, mullet and other full flavored fishes tend to overpower stocks and should be avoided.