FISH Stock OR Fumet (I)

Name: FISH Stock OR Fumet (I)
Yield: 1 servings
Ingredients: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; Cold water to cover

About 6 cups Shells from crab, shrimp, and lobster are delicious additions to fish stock.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
1 small onion, thinly sliced
1 large leek, halved lengthwise, well cleaned, and sliced
(½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
(4 ounces cremini mushrooms, sliced)
(1 to 2 garlic cloves, smashed)
(1 cup dry white wine)
(4 thin slices lemon)
4 sprigs parsley
3 sprigs thyme
1 bay leaf
Cold water to cover

Let's Cook

Step 1.

Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
Step 2.

Add: Cold water to cover
Step 3.

Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.