NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- fish trimmings3 lb
- water2 quart
- onion, coarsely chopped1 cup
- celery, with leaves; coarsely chopped3/4 cup
- leek, or green onions including green part; sliced and thoroughly washed1/3 cup
- bay leaf1
- fresh thyme, or 1/2 tsp dried thyme2 sprig
- salt1 tsp
- whole black peppercorns3
- dry white wine1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Wash the fish trimmings. Drain and mash with the back of a large spoon.
Place the fish in a stockpot and add the water.
Bring to a simmer and simmer for 5 minutes, skimming off any scum.
Add the vegetables and seasonings.
Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
Strain through a sieve lined with a double layer of dampened cheesecloth.
Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer.
