Fish Stock

Recipe Ingredients

2 lbs	908g / 32oz	Fish bones from non-oily fish
		(such as red snapper, flounder, sea bass
		Or sole - avoid salmon, pompano, and tuna)
1		Onion - peeled, diced (large)
2		Celery stalks, including leaves - washed, chopped
1		Leek - split, washed,
		And sliced
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley, leaves
		And stems
1 tablespoon	15ml	Dried thyme
2		Bay leaves
1 teaspoon	5ml	White peppercorns
1/4 teaspoon	1.3ml	Salt
2		Water
1/2 cup	118ml	Dry white wine, such as Chardonnay

Recipe Instructions

Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.

While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.

This recipe yields 1 to 1 1/2 quarts of stock.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B42)

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