Fish stock
Fish bones don’t need as much coaxing to release their nutrients as beef bones do, and so just a short while in the pot, less than an hour, is sufficient to give you a good, nutritive fish stock.
Equipment
- 1 pot
Ingredients
- 5 Ib Fish trimmings
- 8 oz Dry white wine
- 4–6 quarts cold water
Instructions
- Place the trimmings into a heavy stock-pot. Add wine and cold water. Cover pot and bring to bare simmer over med heat. Skim off any foam that may arise.
- Let it simmer for about 25 minutes.
- Strain broth through a fine sieve. Use the stock right away or transfer into 4, 1-quart sized jars, sealing their lids. Store up to 5 days or freeze for 6 months.
Video
Notes
Store the stock: Once the stock has cooled, store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.