Fish Stock Recipe

This recipe makes: 2 quarts

Ingredients

1 tablespoon peanut oil

4 fish skeletons from mild, non-oily fish

2 onions, chopped roughly into 1/2" pieces

4 stalks celery, chopped roughly into 1/2" pieces

1 cup fennel, chopped roughly into 1/2" pieces

10 peppercorns

1 bay leaf

1/4 cup parsley stems, reserve the leaves for another use

1/2 cup white wine

water to cover

Cooking Instructions

1. Heat the oil over low heat in a stock pot large enough to accommodate all of the ingredients.

2. Add the bones, onions, celery, fennel, peppercorns, bay leaf and parsley and cook for a few minutes.

3. Add the white wine and let the mixture reduce by half.

4. Cover with cold water and bring to a boil over high heat.

5. As soon as it comes to a boil, reduce the heat and simmer for 30 minutes. Skim any foam that rises to the surface.

6. Strain and cool quickly. Refrigerate.

Nutrition Facts Serving size: 1/2 cup Calories 47 Total Fat 2 g Saturated Fat 0 g Protein 1 g Total Carbohydrate 5 g Dietary Fiber 2 g Sodium 116 mg Percent Calories from Fat 31% Percent Calories from Protein 6% Percent Calories from Carbohydrate 39%