Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
10
Yield:
5 -6 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash fish in cold water and drain well.

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  • Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.

  • Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Cook's Notes:

Try using red wine in place of white, if you prefer.

To make your own bouquet garni, tie together 2 thyme sprigs, 2 pieces of green leek leaves, 2 sprigs of parsley, 1 celery leaf, and 1 bay leaf using kitchen twine.

Nutrition Facts

214 calories; protein 26.3g; carbohydrates 8.9g; fat 7.5g; cholesterol 6.1mg; sodium 23.4mg. Full Nutrition
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