Follow these steps for perfect results
fish bones
cleaned
unsalted butter
melted
celery
chopped
onion
peeled and chopped
leek
peeled and chopped
garlic
peeled and halved
white wine
dry
Saute the fish bones in butter for 5 minutes.
Place the sauteed fish bones in a large pot.
Add the chopped celery, onion, and leek to the pot.
Add the peeled and halved garlic cloves to the pot.
Pour in the white wine.
Cover the ingredients with cold water.
Bring the mixture to a boil.
Reduce the heat and simmer for 30 minutes, skimming off any impurities that rise to the top.
Strain the stock through a cheesecloth.
Reduce the strained stock to about 1 1/2 quarts.
Expert advice for the best results
Use a variety of fish bones for a more complex flavor.
Do not over-boil the stock, as this can make it bitter.
Skim the stock frequently to remove impurities.
The quality of your stock will impact the final dish.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
N/A - stock is a base ingredient.
Use as a base for fish soup.
Use to deglaze a pan when cooking seafood.
Use to make seafood sauces.
Pairs well with seafood flavors.
Discover the story behind this recipe
Foundation of many classic sauces and soups.
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