Fish Stock

by TAG Editor

Fish stock is utilized from Scandanavia down to the South Pacific. It provides a solid foundation for other recipes and is also delightful on its own garnished with some chives and toasty garlic bread.

Ingredients:
2 pounds fish bones and heads, rinsed
6 cups water
1 cup dry white wine
1 medium leek, sliced
1 medium onion, thinly sliced
1 celery rib, thinly sliced
1 bulb Roasted Garlic Recipe
1 small bunch flat leaf or italian parsley
3 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon sea salt

Add the leek, onion, carrot, celery to a large stockpot over medium-low heat. Cover and sweat the vegetables until they soften, 5 minutes. Add the fish bones, cover and sweat them until they turn opaque, 5 minutes more. Add white wine, water, the thyme, parsley, bay leaf and peppercorns. Simmer for another 30-40 minutes. Simmer for 15 more minutes. Strain solid pieces from the stock. Refrigerate the stock immediately if not using. It will keep for about 3 days in a cold refrigerator or 3 months in the freezer.