Double-rich fish stock

8 cups

Ingredients

Quantity Ingredient
Bones and heads of 4 medium-sized fish
2 Onion(s)
4 Carrots
4 Stalks celery
2 tablespoons Butter
1 Bottle dry white wine
6 Whole peppercorns
1 large Bouquet garni
Salt
4 quarts Water

Directions

Preheat oven to 350F. Coarsely chop the onions, carrots and celery.

Melt the butter in a roasting pan, then add the vegetables and the fish trimmings. Roast for 30 minutes. Transfer to a large pot, add wine, peppercorns, bouquet garni and salt. Add water, bring to a boil over medium heat. Reduce heat to gentle simmer, and cook for 2-3 hours. The stock should reduce by half. Strain and discard all solids. Then strain several more times through a coffee filter or cheesecloth. You should end up with about 8 cups of richly flavored stock, ready to use. It will also keep, frozen, for up to 6 months.

Saveur May-June 1995

Submitted By DIANE LAZARUS On 06-09-95

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