to be utilized in an extensive range of seafood meals. Use only fish with mild flavors. For simplicity of use, it can be frozen in small quantities.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 5 to 6 – cups |
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
Instructions
- Wash fish in cold water and drain well.
- 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.
- 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.
- Try using red wine in place of white, if you prefer.
- To make your own bouquet garni, tie together 2 thyme sprigs, 2 pieces of green leek leaves, 2 sprigs of parsley, 1 celery leaf, and 1 bay leaf using kitchen twine.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 23 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Leeks are hit and miss at my local grocery store and miss they were. I live 10 miles from the next town so I chose to use the whites of green onions instead. That was the only change I made and I actually liked the stronger onion flavor. This is a good broth with mild fish flavor and one worth hanging on to fish parts when you are dealing with whole fish. I do think you could double the cook time with better results. The peppercorns had just barely softened and the remaining fish on the bones still clung to the bones making me think longer cook time would have yielded more flavor.