Homemade Fish Stock

Name: Homemade Fish Stock
Prep time: 15 min
Cook time: 40 min
Yield: 10
Ingredients: 3 pounds fish heads, bones, and trimmings; 2 tablespoons unsalted butter; 2 leeks, white part only, thinly sliced; 1 carrot, chopped; 1 rib celery, chopped; 1 cup dry white wine; 2 1/2 quarts water; 1 bouquet garni; 10 whole black peppercorns; 3 thick slices of lemon

⏱️ Ready in 55 min 🥄 Prep 15 min 🔥 Cook 40 min 👥 10 servings 👁️ 5 views

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 40 min

Serves 10

Difficulty Medium

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 214

% Daily Value*

Total Fat 7.5g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 23mg 1%

Total Carbohydrate 8.9g 3%

Dietary Fiber 3.1g 11%

Total Sugars 1.3g

Protein 26.3g 53%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Wash fish in cold water and drain well.

Melt butter in a pan over low heat.

Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes.

Add fish parts, wine, and water and bring to a boil, about 5 minutes.

Skim and discard residue.

Add bouquet garni, peppercorns, and lemon; return to a boil.

Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.

Strain stock into a bowl through a colander lined with cheesecloth.

Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.