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Homemade Fish Stock

Rated as 4 out of 5 Stars

"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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55 m servings 68
Original recipe yields 10 servings (5 -6 cups)


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  1. Wash fish in cold water and drain well.
  2. 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.
  3. 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

Per Serving: 68 calories; 2.6 8.9 1 6 23 Full nutrition

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Leeks are hit and miss at my local grocery store and miss they were. I live 10 miles from the next town so I chose to use the whites of green onions instead. That was the only change I made and ...