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To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.
Ingredients
- 3 pounds fish heads, bones, and trimmings
- 2 tablespoons unsalted butter
- 2 leeks, white part only, thinly sliced
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 cup dry white wine
- 2 ½ quarts water
- 1 bouquet garni
- 10 whole black peppercorns
- 3 thick slices of lemon
Directions
Step 1
Wash fish in cold water and drain well.
Step 2
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.
Step 3
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.
Cook’s Notes:
Try using red wine in place of white, if you prefer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 214 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 8% |
| Cholesterol6mg | 2% |
| Sodium23mg | 1% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber3g | 11% |
| Total Sugars1g | |
| Protein26g | |
| Vitamin C29mg | 144% |
| Calcium50mg | 4% |
| Iron1mg | 6% |
| Potassium150mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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