Homemade Fish Stock

Name: Homemade Fish Stock
Total time: 55
Yield: 10
Ingredients: 3 pounds fish heads, bones, and trimmings; 2 tablespoons unsalted butter; 2 leeks, white part only, thinly sliced; 1 carrot, chopped; 1 rib celery, chopped; 1 cup dry white wine; 2 ½ quarts water; 1 bouquet garni; 10 whole black peppercorns; 3 thick slices of lemon

Recipe by TerryWilson from allrecipes.com

Dinner 55 Mins.

Ingredients

10 servings

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3 pounds fish heads, bones, and trimmings
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2 tablespoons unsalted butter
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2 leeks, white part only, thinly sliced
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1 carrot, chopped
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1 rib celery, chopped

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1 cup dry white wine
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2 ½ quarts water
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1 bouquet garni
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10 whole black peppercorns
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3 thick slices of lemon

Instructions

Wash fish in cold water and drain well.
Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.