Fish Stock with Root Vegetables

Name: Fish Stock with Root Vegetables
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
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; 4 tbsp. unsalted butter; 1 large onion; 1 medium parsnip; 1 medium carrot; 1 medium potato; 1 small celery root (celeriac); 4 qt. cold water; 1/4 tsp. salt; 6 black peppercorns; 1 bouquet garni (3 sprigs fresh thyme, 1 small bunch Italian parsley, and 1 bay leaf, tied together with cotton string)

Published: Jul 15, 2008

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Cal/Serv:

113

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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing, which enables them to flow freely and quickly in the short time they simmer with the fish bones.

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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
4 Tbsp. unsalted butter
1 large onion
1 medium parsnip
1 medium carrot
1 medium potato
1 small celery root (celeriac)
4 qt. cold water
1/4 tsp. salt
6 black peppercorns
1 bouquet garni (3 sprigs fresh thyme, 1 small bunch Italian parsley, and 1 bay leaf, tied together with cotton string)

Directions

1. 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.
2. Step 2Drain and rinse the fish bones. Melt the butter in a 4-quart saucepan over medium-high heat and sauté the onion, parsnip, carrot, potato, and celery root until they start to soften, about 7 minutes. Add the water, salt, peppercorns, and bouquet garni and heat to boiling. Reduce the heat to low and simmer gently, partially covered, 30 minutes.
3. Step 3Drain the stock through a colander lined with cheesecloth into another large pot, pressing on the ingredients to extract the juices.
4. Step 4Wash the original pot and add the strained stock. Return to heat and bring to a boil over medium-high heat. Boil until stock is reduced to about 6 cups, about 20 minutes. 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.