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46 Ratings

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                                  3

4 star values:

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3 star values:

                                  14

2 star values:

                                  18

1 star values:

                                  8

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Gallery

Recipe Summary

Yield: Makes 2 quarts

Ingredients

Ingredient Checklist

4 pounds heads and bones of nonoily white fish, such as sole, flounder, snapper, or bass

1 large leek, white and light-green parts only

2 dried bay leaves

8 sprigs fresh flat-leaf parsley

10 sprigs fresh thyme

4 whole cloves

1 1/2 teaspoons fennel seeds

8 whole black peppercorns

1 1/2 tablespoons unsalted butter

1 medium onion, cut into 1/4-inch pieces

2 medium carrots, scrubbed and cut into 1/4-inch pieces

2 stalks celery, scrubbed and cut into 1/4-inch pieces

1/2 bulb fennel, cut into 1/4-inch pieces

1 cup dry white wine

2 dried fennel branches, broken in half (optional)

      Cook's Notes

Resist the temptation to cook this stock longer than instructed, as it will become bitter. The vegetables are cut small so they can add the maximum amount of flavor in the shortest time.

Gallery

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Yield: Makes 2 quarts

Makes 2 quarts

Ingredients

Ingredients

  • 4 pounds heads and bones of nonoily white fish, such as sole, flounder, snapper, or bass
  • 1 large leek, white and light-green parts only
  • 2 dried bay leaves
  • 8 sprigs fresh flat-leaf parsley
  • 10 sprigs fresh thyme
  • 4 whole cloves
  • 1 1/2 teaspoons fennel seeds
  • 8 whole black peppercorns
  • 1 1/2 tablespoons unsalted butter
  • 1 medium onion, cut into 1/4-inch pieces
  • 2 medium carrots, scrubbed and cut into 1/4-inch pieces
  • 2 stalks celery, scrubbed and cut into 1/4-inch pieces
  • 1/2 bulb fennel, cut into 1/4-inch pieces
  • 1 cup dry white wine
  • 2 dried fennel branches, broken in half (optional)

Directions

Remove the gills and any traces of blood from fish heads; thoroughly wash bones, and cut them to fit into a 12-quart stockpot. Place heads and bones in a large bowl, and set aside.

Quarter leek lengthwise; cut into 1/4-inch-thick slices. Transfer to a bowl of cold water; let stand 5 minutes to rid leek of sand. Lift out of water; drain in a colander; set aside.

Make a bouquet garni by placing bay leaves, parsley, thyme, cloves, fennel seeds, fennel branches, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine; set aside.

Melt butter in a 12-quart stockpot over medium heat; add cut leek, onion, celery, and fennel bulb; cook until vegetables are tender, 8 to 10 minutes. Increase heat to medium high, and add fish heads and bones. Cook, stirring, 5 minutes. Add wine, bouquet garni, and 2 1/2 quarts water, covering the bones. Bring liquid to a boil. Reduce heat to low, and simmer 25 minutes, skimming any scum that rises to the surface. Turn off the heat, and let sit 10 minutes.

Prepare an ice bath. Strain the stock through a fine sieve set over a large bowl. Set the bowl in the ice bath. Use stock within 1 day, or freeze for up to 3 months.

      Cook's Notes

Resist the temptation to cook this stock longer than instructed, as it will become bitter. The vegetables are cut small so they can add the maximum amount of flavor in the shortest time.

Cook’s Notes

Resist the temptation to cook this stock longer than instructed, as it will become bitter. The vegetables are cut small so they can add the maximum amount of flavor in the shortest time.

Reviews

Add Rating & Review

46 Ratings

5 star values:

                                  3

4 star values:

                                  3

3 star values:

                                  14

2 star values:

                                  18

1 star values:

                                  8

Reviews

Add Rating & Review

46 Ratings

5 star values:

                                  3

4 star values:

                                  3

3 star values:

                                  14

2 star values:

                                  18

1 star values:

                                  8

Add Rating & Review

46 Ratings

5 star values:

                                  3

4 star values:

                                  3

3 star values:

                                  14

2 star values:

                                  18

1 star values:

                                  8

46 Ratings

5 star values:

                                  3

4 star values:

                                  3

3 star values:

                                  14

2 star values:

                                  18

1 star values:

                                  8

46 Ratings

5 star values:

                                  3

4 star values:

                                  3

3 star values:

                                  14

2 star values:

                                  18

1 star values:

                                  8
  • 5 star values:
  • 3
  • 4 star values:
  • 3
  • 3 star values:
  • 14
  • 2 star values:
  • 18
  • 1 star values:
  • 8

All Reviews for Homemade Fish Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Homemade Fish Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest