Fish stock (Fumet de Poisson)

By Craig Claiborne

Total Time
25 minutes
Rating
3(6)
Comments
Read comments

Featured in: The Fish Dish That Changed His Life

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:About 7½ cups
  • 3pounds meaty fish bones, preferably with head and tail on but gills removed
  • 6cups water
  • 1cup dry white wine
  • 1cup coarsely chopped onion
  • 4sprigs parsley
  • 1cup coarsely chopped celery
  • 1bay leaf
  • ½teaspoon dried thyme
  • 6peppercorns
  • Salt to taste
  • ½cup chopped green part of leeks, optional
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

61 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 345 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine all the ingredients in a kettle or large saucepan.

  2. Step 2

    Bring to the boil and simmer 20 minutes. Strain and discard the solids.

Tip
  • Leftover stock can be frozen.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.