Homemade Fish Stock

Name: Homemade Fish Stock
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American,French
Ingredients: 2 to 3 sprigs fresh thyme; 2 to 3 whole peppercorns; 1 clove; 3 to 4 fresh parsley sprigs; 1 large bay leaf; 2 tablespoons unsalted butter; 1 stalk celery, coarsely chopped; 1 medium carrot, coarsely chopped; 1 medium onion, coarsely chopped; 4 pounds fish bones and heads, gills discarded; 1 cup dry white wine; 1 gallon cold water

A versatile fish stock, or fumét, suitable for fish soups, chowders, and sauces, can be prepared simply in approximately 45 minutes.

⭐ 4.2 (96 reviews) Prep: 15 minCook: 45 minTotal: 60 minYields: 8 servings

Category Tags:

Sauces Soup

Cuisine Tags:

American French

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Instructions

Create a sachet d'epices by tying 2-3 sprigs fresh thyme, 2-3 whole peppercorns, 1 clove, 3-4 fresh parsley sprigs, and 1 large bay leaf into cheesecloth.
Heat 2 tablespoons unsalted butter in a stockpot over medium heat.
Add 1 stalk chopped celery, 1 chopped carrot, and 1 chopped onion; gently warm covered for 5 minutes until softened.
Stir in 4 pounds fish bones and heads (gills discarded); cover with parchment paper and the pot lid, warming until bones are slightly opaque.
Remove parchment and lid; add 1 cup dry white wine and increase heat until simmering.
Incorporate the sachet and 1 gallon cold water; bring to a simmer and cook for 30 to 45 minutes.
Strain the stock, then cool and refrigerate.

Nutritional Info (per serving)

Calories: 621 kcal

Carbohydrate: 6 g

Cholesterol: 223 mg

Fiber: 1 g

Protein: 59 g

Saturated Fat: 14 g

Sodium: 254 mg

Fat: 36 g

Unsaturated Fat: 20 g