Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1-2 pounds white fish heads, bones, and eggs (roe)
- 8-10 cups cold water (enough to just cover the fish)
- 1 cup dry white wine (optional)
- 1 carrot, peeled and roughly chopped
- 1 onion, peeled and studded with two cloves
- 1 celery rib, roughly chopped
- 6 parsley sprigs
- 3 dill sprigs (or 1/4 tsp. dried dill)
- 10 peppercorns
- 1 bay leaf
Preparation:
Fill large stock pot with fish parts, water, white wine (if using), carrot, clove-studded onion, and celery. Bring to a rapid boil. As soon as the stock reaches the boil, reduce heat immediately to medium and simmer, uncovered, for 10 minutes, skimming off any froth that rises to the surface.
Next, stir in the parsley, dill, peppercorns, and bay leaf. Allow to simmer for another 20 minutes.
Use a slotted spoon or tongs to remove and discard the largest pieces of fish and vegetables. Then, with a ladle or measuring cup, strain stock carefully through a fine-meshed sieve or colander, lined with cheesecloth if necessary, to ensure that no bones or solids remain in stock. Refrigerate and use stock within 24 hours, or freeze for up to three months.
Yield: 8-10 cups.
