Traditional Fish Stock Recipe | Epicurious

Name: Traditional Fish Stock Recipe | Epicurious
Ingredients: 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood; 1/2 cup dry white wine; About 2 quarts water; 2 medium onions, very thinly sliced; 4 stalks celery, very thinly sliced; 2 medium carrots, very thinly sliced; 2 dried bay leaves; 1/4 cup roughly chopped fresh Italian parsley leaves and stems; 6 to 8 sprigs fresh thyme; 2 tablespoons black peppercorns; Kosher or sea salt

www.epicurious.com

This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the...

Keywords

stock
white wine
fish
onion
celery
carrot
parsley
thyme
gluten free
dairy free
nut free
simmer
cookbooks

View full recipe on www.epicurious.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 www.epicurious.com.

Share this recipe:

Ingredients

4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
1/2 cup dry white wine
About 2 quarts water
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh Italian parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
Kosher or sea salt