Fish Stock

Name: Fish Stock
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

By Douglas Rodriguez

August 20, 2004

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

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

TagsStock Snapper Fish Seafood Flounder Carrot Root Vegetable Vegetable Celery Onion Parsley Herbs & Spices Thyme Simmer Cookbooks

Recipe notes

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