Stocks and broths are essential basics that everyone should have on hand. While most grocers have a variety of stocks for purchase, I find that you simply can't match a homemade stock. Don't get me wrong, I purchase stocks too. But a good homemade stock brings so much more to the recipe. Try it and be amazed at how this fish stock changes your next meal.
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Stock can be frozen for up to 3 months. Should you decide to follow this path, just do the following:
Place the stock in a clean saucepan and bring to a rapid boil over a high heat.
Boil until stock has reduced by half.
Let cool to room temperature..
Skim off and discard the fat.
Pour stock in 1/2 cup quantities into plastic freezer bags and securely seal them.
Don't forget to label them.
Lay flat on a baking sheet and chill in the freezer until solid (about an hour).
You can then remove the baking sheet and stack the bags how like.
When you use the stock, use equal part reduced stock and water (1/2 cup reduced stock + 1/2 cup water = 1 cup of stock).
3 pounds of fish trimmings (head, backbones, etc.)
6 cups water
1 cup dry white wine
1 medium white onion (quartered)
1 carrot (sliced)
1 celery stalk (sliced)
1 leek (sliced)
4 fresh flat parsley stalks
2 springs thyme
1 sprig fennel
1 large slice of orange zest (peel)
1 teaspoon salt
6 whole peppercorns
Rinse the fish trimmings well, removing all trace of blood.
Place in a large pot and add all the other ingredients.
Bring to a simmer and skim off the froth as it rises.
Cover and simmer on low heat for 30 minutes.
Strain the stock through a fine mesh strainer or sieve.
Discard the fish trimming and flavoring ingredients.
Cover and refrigerate for up to four days.
Serves: about 5 cups
Amount Per Serving:
% Daily Value*
Total Fat0.19 g
Saturated Fat 0.07 g
Trans Fat 0.0 g
Total Carbohydrate0.32 g
Dietary Fiber 0.06 g
Sugars 0.11 g
Vitamin A 0.57 %
Vitamin C 0.43 %
Calcium 0.98 %
Iron 0.55 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.