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
Why This Meal Is A Winner
Smart Cooking Tips
- Simmer gently to avoid bitterness and cloudy stock.
- Add aromatic vegetables like onions, celery, and carrots to enhance flavor.
Directions
Rins the fish parts under cold water, then let them drain well. In a large pan, melt some butter over low heat. Toss in chopped leeks, carrot, and celery, and cook gently until they’re nice and soft, about 5 to 7 minutes. Next, add the fish parts along with the wine and water, and bring everything up to a boil. Once boiling, skim off any foam or residue that rises to the surface and discard it. Then, add a bouquet garni, some peppercorns, and a slice of lemon. Let it come back to a boil before turning the heat down and letting it simmer uncovered for around 30 minutes, remembering to skim off any impurities as they appear. When it’s done, strain the stock through a cheesecloth-lined colander into a bowl. Let it cool completely before popping it in the fridge for up to a week or freezing it for up to three months.
