Recipes Classic Fish Stock 5.0 (2) Add your rating & review Plus: More Soup Recipes and Tips By Gianfranco Becchina Gianfranco Becchina Gianfranco Becchina is the owner of Antica Tenuta Dei Principi Pignatelli, where he produces fine extra virgin olive oil from Nocellara del Belice olives grown on his estate. His olio verde is one of the most award-winning extra virgin olive oils in Italy. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 45 mins Yield: 6 cups Ingredients 2 pounds fish bones and heads (rinsed) 6 cups water 1 cup dry white wine 1 medium leek (sliced) 1 medium onion (thinly sliced) 1 celery rib (thinly sliced) 1 garlic clove (coarsely chopped) 3 bay leaves 1 teaspoon whole black peppercorns 1 teaspoon sea salt Directions 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. Rate it Print