How To Make Fish Stock | MeatEater Cook
Just like with furred and feathered animals, you can use the bones and even heads of fish to make flavorful stock. It’s a shame that fish fumets, “aroma” in French, aren’t more common in the...
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.themeateater.com.
Ingredients
- 4 lbs. fish bones and heads
- Water
- 3 tbsp. kosher salt
- 1 tbsp. olive oil
- 2 small leeks, sliced
- 1/2 onion, diced
- 4 small celery ribs, sliced
- 4 cloves of garlic, smashed
- 1 cup dry white wine
- 1/2 tbsp. white peppercorns
- Several springs of parsley and/or tarragon
- 2 bay leaves
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