Homemade Fish Stock for Soups & Stews | Chef Healthy Henry

Name: Homemade Fish Stock for Soups & Stews | Chef Healthy Henry
Total time: 90 min
Ingredients: Makes 8 cups - 3lb assorted fresh fish bones or trimmings from fish such as cod, Pacific rockfish, sea bass, flounder.; 1/4 cup olive oil; 2 cups dry French white wine, such as Sauvignon Blanc or Chablis; 2 ribs celery roughly chopped; 1 large onion roughly chopped; 3 carrots, peeled and roughly chopped; 4 large ripe tomatoes (or one 28-oz. can tomatoes, drained), peeled, seeded, and chopped; Feathery tops from 1 large bulb fennel (reserve the bulb for the bouillabaisse); 1 small bunch fresh flat-leaf parsley I small bunch fresh thyme; 3 bay leaves; 8 cups water

chefhealthyhenry.com

Nutrition-smart recipes built on the Protein Flip™ method. 220+ recipes that work by addition, not subtraction.

View full recipe on chefhealthyhenry.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefhealthyhenry.com.

Share this recipe:

Ingredients

Makes 8 cups - 3lb assorted fresh fish bones or trimmings from fish such as cod, Pacific rockfish, sea bass, flounder.
1/4 cup olive oil
2 cups dry French white wine, such as Sauvignon Blanc or Chablis
2 ribs celery roughly chopped
1 large onion roughly chopped
3 carrots, peeled and roughly chopped
4 large ripe tomatoes (or one 28-oz. can tomatoes, drained), peeled, seeded, and chopped
Feathery tops from 1 large bulb fennel (reserve the bulb for the bouillabaisse)
1 small bunch fresh flat-leaf parsley I small bunch fresh thyme
3 bay leaves
8 cups water