Fish Stock

Make homemade fish stock easily, ready to use in soups, stews and other main dishes.

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Prep Time 20 min
Total Time 60 min
Servings 6

Ingredients

1 1/2: lb fish bones and trimmings

4: cups cold water

2: cups dry white wine or clam juice

1: large stalk celery with leaves, chopped

1: small onion, sliced

3: medium fresh mushrooms, chopped

1: tablespoon lemon juice

1: teaspoon salt

1/2: teaspoon dried thyme leaves

3: sprigs fresh parsley

1: dried bay leaf

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Directions

1 Rinse fish bones and trimmings with cold water; drain. In 4-quart Dutch oven or stockpot, mix bones, trimmings, 4 cups cold water and remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 30 minutes.
2 Cool about 10 minutes. Strain broth through fine strainer; discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.