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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.
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Prep Time 9 minutes
Cook Time 25 minutes
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Video Notes

Ingredients
  

  • 5 Ib Fish trimmings
  • 8 oz Dry white wine
  • 4–6 quarts cold water

Equipment

  • 1 pot

Method
 

  1. 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.
  2. Let it simmer for about 25 minutes.
  3. 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.