Diary of a Chef · Just Chefn Around

Fish Stock

Name: Fish Stock
Total time: 1 h
Yield: By bones and water used
Ingredients: white fish bones, preferably soaked overnight in cold water; onion — 60% of the white mirepoix; celery — 40% of the white mirepoix; white of leek, if available; water, just to cover the bones; bay leaves, thyme sprigs, cracked black peppercorns, parsley stems

1 hour · By bones and water used

By Diary of a Chef · from French Classics

Ingredients

white fish bones, preferably soaked overnight in cold water
onion — 60% of the white mirepoix
celery — 40% of the white mirepoix
white of leek, if available
water, just to cover the bones
bay leaves, thyme sprigs, cracked black peppercorns, parsley stems

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Instructions

1Assemble

Place bones, white mirepoix, water, and aromatics in a stockpot.
2Simmer 45–60 minutes

Bring to a simmer; skim the froth (dépouillage). Simmer 45 minutes to 1 hour.
3Strain and store

Strain. Use immediately, or chill in an ice bath, transfer to a labeled, dated container, and refrigerate.

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Drop your email — recipes like this, plus the app that cooks them with you, timers and all.