Fish stock

Name: Fish stock
Total time: 35 min
Yield: About six cups
Ingredients: 2 pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed; 6 cups water; 1 cup dry white wine; 1 cup coarsely chopped celery; 1 cup coarsely chopped onion; 3 sprigs fresh thyme, or 1 teaspoon dried; 1 bay leaf; 10 peppercorns; Salt, if desired; 1 medium-size tomato, cored, optional

By Craig Claiborne and Pierre Franey

Total Time: 35 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Food; CORNMEAL: HOME AWAY FROM HOME

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Ingredients

Yield:About six cups

2pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed
6cups water
1cup dry white wine
1cup coarsely chopped celery
1cup coarsely chopped onion
3sprigs fresh thyme, or 1 teaspoon dried
1bay leaf
10peppercorns
Salt, if desired
1medium-size tomato, cored, optional

Ingredient Substitution Guide

Preparation

Step 1
If the fish heads are used, the gills must be removed. Rinse the bones under cold running water. Drain and place the bones in a kettle or deep saucepan. Add the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain.

Tip