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My review
Homemade Fish Stock
18
TerryWilson
"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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Ingredients
55 m servings 68Original recipe yields 10 servings (5 -6 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Wash fish in cold water and drain well.
- 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.
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Footnotes
- 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.
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11/4/2019
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 ...