Fish stock

Ingredients

• 2 pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed
• 6 cups water
• 1 cup dry white wine
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped onion
• 3 sprigs fresh thyme, or 1 teaspoon dried
• 1 bay leaf
• 10 peppercorns
• Salt, if desired
• 1 medium-size tomato, cored, optional

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    21 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 9 milligrams cholesterol; 86 milligrams sodium

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

Preparation

1. If the fish heads are used, the gills must be removed. Rinse the bones under cold running water. Drain and place the bones in a kettle or deep saucepan. Add the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain.

• Leftover stock can be frozen.

35 minutes