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Fish Stock

By Douglas Rodriguez

Recipe information

  • Yield

    Makes about 1 gallon

Ingredients

2 pounds whitefish carcass (such as snapper or flounder), including bones
3 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 white onion, cut into eighths
1 tablespoon whole black peppercorns
6 sprigs flat-leaf parsley
4 sprigs thyme
water

Preparation

  1. Step 1

    Place the fish carcass and all other ingredients in an 8-quart stockpot. Fill the stockpot with water and bring to a gentle simmer over medium heat. When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface.

    Step 2

    Pour the stock mixture through a fine-mesh strainer. Discard the vegetables and herbs and use the stock as directed.

Latin Ladles
TagsStockSnapperFishSeafoodFlounderCarrotRoot VegetableVegetableCeleryOnionParsleyHerbs & SpicesThymeSimmerCookbooks
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