Recipe by Chef Kate
Use the heads, tail, frames, etc from any fresh fish such as red snapper, halibut, bass--saltwater fish that is white fleshed. It's very simple to make and freezes beautifully and has endless uses--in soups, chowders, sauces.
- 4 tablespoons unsalted butter, unsalted
- 2 lbs fish, heads and frames, in 3-inch pieces
- 2 stalks celery, with tops, broken into pieces
- 1 small onion, peeled and halved
- 1 leek, green tops only, roughly chopped
- 1 bay leaf
- 5 peppercorns
- 5 -6 parsley sprigs
- 1⁄2 cup white wine (or hard cider)
Directions See How It's Made
- One hour before starting stock, immerse the fish pieces in cold water and let soak then drain and proceed.
- Melt the butter in a large heavy pot ( 4 - 5 quarts).
- Add fish, cover and cook over low heat 5 minutes, until fish flesh turns white.
- Add the remaining ingredients, cover and cook for five to ten minutes, adding the wine after about five minutes.
- Add 2 quarts of cold water and bring to a boil.
- As soon as it begins to boil, reduce heat and simmer gently for about thirty minutes, skimming occasionally.
- Strain and refrigerate or freeze according to your needs.
- Note: If you make this in a stockpot with a colander insert, straining out and discarding the solids will be simplified and the stock itself will be much easier to strain.