Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : Makes 6 cups

How to Make It

Step

In a large pot, combine the fish bones and heads with the water, white wine, sliced leek, onion and celery and the chopped garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat. Simmer the stock for 30 minutes. Strain the fish stock through several layers of moistened cheesecloth.

Make Ahead

The fish stock can be refrigerated overnight or frozen for up to 1 month.

Serve With

You May Like