Fish Stock

By norsegal8

Fish heads, tails and bones are all possibilities for trimmings and can be used for the stock. An equal amount of shrimp shells and lobster or crab carcasses can be substituted for the fish bones. All are cooked according to the same procedures.

Ingredients

• Ingredients
• 3 pounds fish trimmings, rinsed and cut into 3-inch pieces (see illustrations below)
• 1 medium onion, cut into small dice
• 2 medium carrots, cut into small dice
• 1 large rib celery, cut into small dice
• 8 parsley stems, chopped
• 1/4 medium lemon
• 1 cup dry white wine
• 10 black peppercorns
• 2 bay leaves
• 1 dried chile pepper (of your choice)

Details

Servings 8

Preparation

Step 1

1. Put all ingredients in a 6- to 8-quart pot. Cover with 2 3/4 quarts cold water. Bring to boil over medium heat; simmer slowly for about 1 hour, periodically skimming away scum that rises to surface.

2. Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with back of a spoon. Proceed with one of fish stews that follow, see related recipes. (Stock can be cooled and refrigerated up to three days or frozen up to three months.)