Classic Fish Stock

Submitted by: admin on April 2, 2020

Makes About 8 Cups

Ingredients

2 tablespoons unsalted butter
3 pounds fish frames, cleaned
2 onions, chopped
1 large celery rib, chopped coarse
5 ounces white mushrooms, trimmed and quartered
1⁄2 ounce dried porcini mushrooms, rinsed (optional)
5 garlic cloves, peeled and smashed
1-3⁄4 cups dry white wine
8 cups water
6 sprigs fresh parsley
5 sprigs fresh thyme
2 teaspoons salt
8 whole black peppercorns
2 bay leaves

Instructions

  1. Melt butter in stockpot or Dutch oven over high heat. Add fish frames, onions, celery, white mushrooms, porcini mushrooms, if using, and garlic, cover, and cook, stirring occasionally, until fish frames have begun to release some liquid, 6 to 8 minutes.
  2. Reduce heat to medium and continue to cook, covered, stirring often with wooden spoon to break apart fish frames, until vegetables and bones are soft and aromatic, 6 to 8 minutes longer.
  3. Add wine, cover, and simmer gently for 10 minutes. Add water, parsley, thyme, salt, peppercorns, and bay leaves. Return to gentle simmer and cook, uncovered, skimming as needed, until stock tastes rich and flavorful, about 30 minutes longer.
  4. Strain stock through fine-mesh strainer, then defat stock. (Stock can be refrigerated for up to 4 days or frozen for up to 1 month.)

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