Fish stock is a traditional recipe that makes an impressive base for soups, chowders, and a number of sauces. It only takes 30 minutes on the stovetop and is a resourceful way to use all parts of the animal. It is very satisfying to not let anything go to waste while at the same time, nourishing yourself with healthy unprocessed foods.
Prep Time: 10 minutes
Cook Time: 35 minutes
Yields: 2 quarts (8 2-cup servings)
- 2 tbsp butter
- 1 medium onion thinly sliced
- ½ cup dry white wine
- ¼ cup parsley chopped
- 6 sprigs thyme
- 4 whole black peppercorns
- 1 bay leaf
- 4 pounds fishbones with heads
- Heat the butter in a stockpot. Sauté the onions for 5-7 minutes, until slightly translucent.
- Add the white wine and all remaining ingredients. Submerge all contents with water by 2-inches.
- Bring water to a simmer, then reduce it to a very light simmer. Cook over this heat for 30 minutes. Skim off any foam or scum that rises to the surface.
- Strain the stock through a fine-mesh strainer or cheesecloth.
- Best served or used immediately. It will keep well in the fridge for up to a week. Transfer to freezer-safe containers for long-term storage and save in the freezer for up to 3 months.