Because this fish stock freezes well, you can double the recipe; use one batch, and freeze the second one for later use.
Recipe information
Yield
makes about 2 1/2 quarts
Ingredients
4
2
8
1
1
1
8
3
1
1
8
2
2
1
1
Need to make a substitution?
Preparation
Step 1
Remove the gills and any blood from the fish heads; thoroughly wash the bones, and cut them to fit in a 12-quart stockpot. Tie the bay leaves, parsley, thyme, tarragon, fennel seeds, and peppercorns in a small piece of cheesecloth to make a bouquet garni; set aside.
Step 2
Melt the butter in the stockpot over medium heat; add the leek, onion, mushrooms, carrots, celery, and fennel, and cook until tender, 8 to 10 minutes. Increase the heat to medium high, and add the fish heads and bones. Cook, stirring, for 3 to 5 minutes. Add the wine, bouquet garni, and 2 1/2 quarts water, just covering the bones. Bring to a boil, reduce heat to low, skim, and let stock simmer for 25 minutes. Turn off heat; let sit for 10 minutes.
Step 3
Prepare an ice-water bath. Strain the stock through a fine sieve into a large bowl; set the bowl in the ice bath to cool. Use within 1 day, or freeze up to 3 months.
Mediterranean Fish Stock
Step 4
To infuse your fish stock with the flavors of the Mediterranean, add one or more of the following ingredients: 1/2 teaspoon crumbled saffron threads, 6 sun-dried tomatoes (not packed in oil), 1 1/2 teaspoons sweet paprika, 1/2 teaspoon toasted fennel or cumin seeds, 3 garlic cloves, 20 shrimp shells, or the zest of 1 orange.
