Fish Stock

This week's article will focus on a basic recipe for fish stock. Many seafood recipes call for fish stock. It is the basis for seafood sauces, soups, and gumbos. It is very easy to make and can be refrigerated or frozen for later use. If you are going to freeze the fish stock, do so in small containers or ice cube trays. Although this is not something you would prepare as a meal, I do hope that you find this recipe useful.

Fish Stock
fish bones and heads (white-fleshed, non-oily fish), viscera and gills removed
8 cups of water (add more if desired)
2 cups dry white wine
1 tablespoon of fresh lemon juice
1 cup chopped carrots
1 cup of chopped celery
2 cups of chopped onion
1 bay leaf
parsley sprigs, to taste
dried thyme
4 tablespoons of butter
whole peppercorns to taste
salt to taste

Note: you can substitute any of the herbs above; however, keep in mind that you will be using this stock as an ingredient in other recipes, and adding strong herbs, may alter the taste of some recipes that call for adding fish stock.

In a stock pot, melt the butter; sautee vegetables until tender; add remaining ingredients (be sure that water covers the ingredients); bring to a boil; reduce heat and simmer, partially covered for about 25-30 minutes; store covered in refrigerator; remove any solid fats that are on top; use as needed or freeze.

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