epicurious4.4
Homemade Fish Stock
Make a quick, flavorful fish stock using white-fish bones, onion, lemon, and white wine—perfect for bouillabaisse, chowder, or seafood risotto.
👥 3 Servings⏱️ Prep & Cook: 35 min👤 Faye Levy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Spread 1 Tbsp. unsalted butter, room temperature, over bottom of a 2–3-qt. heavy saucepan, then add 1 small onion, thinly sliced, 12 parsley stems, leaves removed and reserved for another use, 1 lb. mixed bones and heads of white-fleshed fish (such as Pacific cod, porgy, striped bass, and/or turbot), gills removed, bones and heads rinsed well, 2 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover and cook over medium-high heat ⏱️ 5 minutes.
. unsalted butter, room temperature1 Tbspparsley stems, leaves removed and reserved for another use12. fresh lemon juice2 Tbsp
2
Add ½ cup dry white wine and 3½ cups cold water and bring to a boil. Skim froth from surface, then reduce heat to medium and simmer, uncovered, ⏱️ 25 minutes.
3
Pour stock through a large fine-mesh sieve into a large bowl, pressing hard on solids to expel as much liquid as possible ; discard solids. Do Ahead: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 1 month. Editor’s note: This fish stock recipe was originally printed in the January 2006 issue of ‘Gourmet’; it has been updated for style. Head this way for more of our favorite fish dinners →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...