Stock: 3 Ways – Fish Stock

Stock: 3 Ways – Fish Stock

  • Makes: 6 cups (1.5 L)
  • Prep time: 15 minutes
  • Total time: 1 hour
Ingredients
  • 3 tablespoon butter
  • Half an onion, small dice
  • Quarter of a leek (white and light green parts), small dice
  • 1 rib celery (or celery root), small dice
  • 2 lb (900 g) white, lean fish bones, rinsed well
  • ½ cup dry white wine 8 cups (2 L) cool water 6 sprigs parsley stems 1 bay leaf 12 white peppercorns, cracked Salt and black pepper, to taste
Directions
  1. Melt butter in a PADERNO Classic 18/10 Stainless Steel Saucepan, 5.1 L over medium heat. Add onion, leek and celery; cook, stirring occasionally, until softened, 6 to 8 minutes.  
  2. Pour in wine; bring to boil and cook until half of liquid is evaporated, about 30 seconds. 
  3. Add fish bones to pot; add cool water. Bring to boil; reduce heat and simmer, skimming with a spoon to remove scum from surface. Add parsley, bay leaf and peppercorns; simmer for 20 minutes.  
  4. Carefully strain stock through fine mesh strainer into heatproof bowl; discard bones. Cool stock as rapidly as possible; cover and refrigerate for up to 2 days.