Categories: Fish

Ingredients

• 3 sprigs parsley
• 3 celery leaves
• 1 sprig thyme
• 1/4 teaspoon (1.5g) black peppercorns
• 1 bay leaf
• STOCK
• 2 TBSP (30 ml) extra virgin olive oil
• 1 pound (450g) fish bones and heads from any saltwater fish, except salmon
• 1 carrot, peeled and coarsely chopped
• 1 small onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 leek, washed and cut into 1/2-inch (1.2cm) chunks
• 1 clove garlic, crushed
• 1/4 cup (60ml) dry white wine
• 5 cups (1.2L) cold water

Directions

1. Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string.

2. In a saucepan over medium heat, warm oil and saute fish bones and vegetables for 8 minutes. Add wine and stir, scraping the bottom of the pan.

3. Add bouquet garni and enough water to completely cover fish.

4. Bring to a boil, regularly skimming off fat and froth that rise to the surface.

5. Reduce heat to low and simmer for 30 minutes.

6. Strain stock through a fine sieve lined with several layers of cheesecloth.

7. Use stock immediately or freeze it in small containers and use as needed.

8. Makes 1 quart

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