Name: Traditional Fish Stock
Prep time: 15 min
Cook time: 480 min
Total time: 975 min
Ingredients: 4 Pounds Fish frames ( from sole flounder, halibut, and/or turbot, rinsed clean of any blood); 2 Quarts Water; 2 medium Onions (quartered); 4 stalks Celery (whole with leaves ); 2-3 Carrots (whole ); 2 Bay leaves; 1 Bunch Fresh flat-leaf parsley; 6-8 Sprigs Fresh thyme; 2 Tbs Black peppercorns; Sea salt; 2-3 Tbs Sherry (Optional )

Traditional Fish Stock

If you have fresh fish frames making your own fish stock is easy and delicious. It freezes nicely and can be used to make our Lobster Bisque recipe.

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Prep Time 15

Cook Time 8

Total Time 16 15

Servings 6

Ingredients

4 Pounds Fish frames from sole flounder, halibut, and/or turbot, rinsed clean of any blood
2 Quarts Water
2 medium Onions quartered
4 stalks Celery whole with leaves
2-3 Carrots whole
2 Bay leaves
1 Bunch Fresh flat-leaf parsley
6-8 Sprigs Fresh thyme
2 Tbs Black peppercorns
Sea salt
2-3 Tbs Sherry Optional

Instructions

In a large stockpot, combine the fish bones and water.
Add the remaining ingredients and bring to boil.
Turn the heat down and simmer gently for about 8 hours.
Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes.
Strain through a fine-mesh strainer. If you are not going to be using the stock within the hour, chill it as quickly as possible.
Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

Notes

This stock is perfect for our Lobster Bisque recipe.