Mediterranean Fish Stock
Whitefish or lighter fish bones and heads are ideal for making a fish stock. Do not use salmon, because it is an oily fish. You can also put in lobster, crab, and shrimp shells to give the stock an additional depth of flavor.
Serves: 16Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 4 lbs. fish bones and heads, rinsed in cold water
- 2 large onions, peeled and roughly chopped
- 2 white leeks, thoroughly cleaned and roughly chopped
- ½ lb. parsnips, peeled and roughly chopped
- 2 celery stalks, ends trimmed and roughly chopped
- 1 cup dry white wine
- 24 cups water
- ½ cup chopped fresh parsley stems
- 1 tsp. fresh thyme leaves
- 2 dried bay leaves
- 10–20 peppercorns
- 1 Tbsp. salt
- Bring the fish bones and heads, vegetables, wine, and water to a boil in a large pot over medium-high heat. Reduce the heat to medium-low, and cook the stock, uncovered, for 1 hour.
- Add the parsley, thyme, bay leaves, and peppercorns. Cook for 30 minutes. Season the stock with salt.
- Remove the stock from the heat and allow it to cool. Strain and reserve the liquid stock.
- Freeze the stock in freezer-safe containers until you are ready to use it.