Fish Stock

Name: Fish Stock
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 50
Cuisine: Global
Ingredients: 2 mediums carrots, each cut into 3 or 4 pieces; 355 milliliters dry white wine; 907 grams non-oily fish heads (gills removed) and bones; 3 or 4 sprigs flat-leaf parsley; 2 garlic cloves, crushed; 1 large leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green; 2 Tbsps extra-virgin olive oil; 8 peppercorns; 3 or 4 sprigs thyme; 1 large yellow onion, quartered

This gluten free, dairy free, and primal recipe serves 50. One serving contains 32 calories, 4g of protein, and 1g of fat. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up carrots, peppercorns, non-oily fish heads and bones, and a few other things to make it today.

Instructions

Heat oil in a large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion, garlic, carrots, and leek whites and saut, stirring, until limp, 2 to 3 minutes.

Ingredients you will need

Carrot

Garlic

Onion

Leek

Add fish heads and bones and cook, stirring, until flesh begins to turn opaque, about 3 minutes.

Ingredients you will need

Fish

Add leek greens, parsley, thyme, peppercorns, wine, and 6 to 8 cups water (just enough to cover). Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes. Skim any foam.

Ingredients you will need

Peppercorns

Parsley

Greens

Thyme

Water

Leek

Wine

Strain through a fine-mesh strainer or a colander lined with cheesecloth. Set stock aside (you will have about 9 cups).

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Stock

Equipment you will use

Sieve

Cheesecloth

Colander

*Check with the fishmonger at your farmers' market, or order ahead from a seafood shop.

Ingredients you will need

Seafood

Make ahead: 1 day, covered and chilled; up to 3 months frozen.

Equipment

Ingredients

Servings:

2mediums

carrots, each cut into 3 or 4 pieces 355milliliters

dry white wine 907grams

non-oily fish heads (gills removed) and bones 3

or 4 sprigs flat-leaf parsley 2

garlic cloves, crushed 1large

leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green 2Tbsps

extra-virgin olive oil 8

peppercorns 3

or 4 sprigs thyme 1large

yellow onion, quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.