Fish stock (Fumet de Poisson)

Ingredients

• 3pounds meaty fish bones, preferably with head and tail on but gills removed
• 6cups water
• 1cup dry white wine
• 1cup coarsely chopped onion
• 4sprigs parsley
• 1cup coarsely chopped celery
• 1bay leaf
• ½teaspoon dried thyme
• 6peppercorns
• Salt to taste
• ½cup chopped green part of leeks, optional

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    59 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 264 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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About 7 1/2 cups

Preparation

1. Combine all the ingredients in a kettle or large saucepan.
2. Bring to the boil and simmer 20 minutes. Strain and discard the solids.

Tip

• Leftover stock can be frozen.

25 minutes