Ingredients
- 3 pounds fish heads, bones, and trimmings
- 2 tablespoons unsalted butter
- 2 leeks, white part only, thinly sliced
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 cup dry white wine
- 2 ½ quarts water
- 1 bouquet garni
- 10 whole black peppercorns
- 3 thick slices of lemon
What Makes This Recipe Special
Practical Cooking Tips
- Simmer gently to avoid cloudiness and bitterness.
- Skim off any foam or impurities that rise to the surface during cooking.
Directions
Rins the fish under cold water, then let it drain well. In a pan, melt the butter over low heat and add the chopped leeks, carrot, and celery. Cook gently for about 5 to 7 minutes until the vegetables are soft. Toss in the fish parts, pour in the wine and water, and bring everything up to a boil. After a few minutes, skim off any foam or impurities that rise to the surface and throw them away. Add the bouquet garni, peppercorns, and a slice of lemon, then bring it back to a boil. Turn the heat down and let it simmer uncovered for about half an hour, making sure to skim off any residue now and then. When it’s done, strain the stock through a cheesecloth-lined colander into a bowl. Let it cool before storing it in the fridge for up to a week or freezing it for a few months.
