Fish Stock

Photo: Iain Bagwell; Styling: Randy Mon

For this soup, it really is worth it to make your own fish stock.

 

This recipe goes with Rouille and Toasts, Bouillabaisse

Recipe from Sunset

More From Sunset

Recipe Time

Cook Time:


Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, quartered
  • 2 garlic cloves, crushed
  • 2 medium carrots, each cut into 3 or 4 pieces
  • 1 large leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green
  • 2 pounds non-oily fish heads (gills removed) and bones*
  • 3 or 4 sprigs flat-leaf parsley
  • 3 or 4 sprigs thyme
  • 8 peppercorns
  • 1 1/2 cups dry white wine

Preparation

  1. 1. Heat oil in a large pot over medium-high heat. Add onion, garlic, carrots, and leek whites and sauté, stirring, until limp, 2 to 3 minutes. Add fish heads and bones and cook, stirring, until flesh begins to turn opaque, about 3 minutes. Add leek greens, parsley, thyme, peppercorns, wine, and 6 to 8 cups water (just enough to cover). Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes. Skim any foam.
  2. 2. Strain through a fine-mesh strainer or a colander lined with cheesecloth. Set stock aside (you will have about 9 cups).
  3. *Check with the fishmonger at your farmers' market, or order ahead from a seafood shop.
  4. Make ahead: 1 day, covered and chilled; up to 3 months frozen.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fish Stock Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy