Ingredients
2 lb. fish trimmings (heads and bones from scaled and gutted fish) from one or more kinds of non-oily fish such as flounder and halibut
2 qt. cold water
1/2 c. dry white wine (or 1/2 lemon)
1 medium onion
1 large leek
6 sprig fresh parsley with stems
2 sprig fresh thyme
6 black peppercorns
Preparation
Step 1Wash fish bones well under running cold water. With kitchen shears, snip off and discard gills from inside head if still attached, and break or cut all the bones into 3-inch pieces. If bones are bloody, soak in a bowl of cold water 30 minutes, changing the water every 10 minutes.Step 2Drain the fish bones and place in a 4-quart saucepan. Add 2 quarts water, the wine or lemon, onion, leek, parsley, thyme, and peppercorns. Add more water if needed to barely cover the ingredients. Heat the stock slowly to a boil over medium heat, partially cover, and simmer gently over low heat 30 minutes. Skim off any foam that forms during simmering with a large serving spoon.Step 3Strain the stock through a colander lined with cheesecloth into another large pot, pressing gently on the ingredients to extract the juices. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.Nutritional information is based on a 1-cup serving.
