Name: Homemade Fish Stock
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Fish heads, bones, and trimmings - 3 pounds; Unsalted butter - 2 tablespoons; Leeks, white part only, thinly sliced - 2; Carrot, chopped - 1; Celery, chopped - 1 rib; Dry white wine - 1 cup; Water - 2 ½ quarts; Bouquet garni - 1; Whole black peppercorns - 10; Thick slices of lemon - 3

Ingredients for - Homemade Fish Stock

1. Fish heads, bones, and trimmings 3 pounds

2. Unsalted butter 2 tablespoons

3. Leeks, white part only, thinly sliced 2

4. Carrot, chopped 1

5. Celery, chopped 1 rib

6. Dry white wine 1 cup

7. Water 2 ½ quarts

8. Bouquet garni 1

9. Whole black peppercorns 10

10. Thick slices of lemon 3

How to cook deliciously - Homemade Fish Stock

1 . Stage

Wash fish in cold water and drain well.

2 . Stage

Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.

3 . Stage

Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.