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An easy to make and flavorful stock to use for chowders, for poaching fish, or as the base for a nice, rich white sauce. Freezes well, so you can make it whenever you have leftover fish bits and bring it out when you need it!
- 1 -2 lb fish heads or 1 -2 lb fish bones (about 4 to 8 cups)
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped celery
- 1 clove garlic, cut in quarters
- 1 cup dry vermouth or 1 cup dry white wine
- 4 cups cold water (to cover)
- 2 teaspoons fresh lemon juice
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 6 whole black peppercorns
- In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
- Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
- Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
- Makes 3 to 4 cups stock.