Double-rich fish stock
8 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Bones and heads of 4 medium-sized fish | ||
| 2 | Onion(s) | |
| 4 | Carrots | |
| 4 | Stalks celery | |
| 2 | tablespoons | Butter |
| 1 | Bottle dry white wine | |
| 6 | Whole peppercorns | |
| 1 | large | Bouquet garni |
| Salt | ||
| 4 | quarts | Water |
Directions
Preheat oven to 350F. Coarsely chop the onions, carrots and celery.
Melt the butter in a roasting pan, then add the vegetables and the fish trimmings. Roast for 30 minutes. Transfer to a large pot, add wine, peppercorns, bouquet garni and salt. Add water, bring to a boil over medium heat. Reduce heat to gentle simmer, and cook for 2-3 hours. The stock should reduce by half. Strain and discard all solids. Then strain several more times through a coffee filter or cheesecloth. You should end up with about 8 cups of richly flavored stock, ready to use. It will also keep, frozen, for up to 6 months.
Saveur May-June 1995
Submitted By DIANE LAZARUS On 06-09-95