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.
The fish stock can be refrigerated overnight or frozen for up to 1 month.
Review Body: It was great! Simple and straight forward-- I excluded celery and added a thumb sized piece fo fresh ginger for my purposes. 10/10 would make again and recommend!
Review Rating: 5
Date Published: 2017-01-24
Author Name: Sarabeth Elyse Steckerl
Review Body: So fantastic and simple! Made this on a whim when they included the boney bits of my red snapper from the store. I was making a red coconut curry with snapper fillets for dinner. I halved the recipe because I only had the head and bones of one fish.
The plan was just to make this along side and the divide and freeze it as a base for later, but after tasting it (WOW!), I used about half in my own dish instead of water. Full disclosure, for my own dish I also simmered about a thumb sized piece of fresh ginger, chopped. I also didn't have any celery, but it came out beautifully anyway, so it's a good one for those who can't stand the stuff. Perfection before, perfection after-- with a zing!
Would make this again and highly recommend!