FISH STOCK

Fish Stock image

Categories Soup/Stew Fish Onion Freeze/Chill Sauté Quick & Easy Vinegar Celery Carrot White Wine Spring Winter Simmer Gourmet

Yield Makes about 5 cups

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 lb bones and trimmings of white fish such as sole, flounder, and whiting, chopped
8 cups water
2 tablespoons white-wine vinegar
4 whole black peppercorns
2 teaspoons salt

Steps:

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.
Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

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