Fish Stock

3 tbs butter

2 large garlic cloves, roughly chopped

3/4 lb celery, roughly chopped

1/4 lb green onions, roughly chopped

1 tbsp kosher salt

1 tbsp black pepper

2 tsp white pepper

2 tsp fresh or ground ginger

1 tsp celery seeds

Bones of a white fish

1/2 onion, roughly chopped

1 cup white wine

6 cups filtered water

1/4 cup Italian parsley

cheesecloth

large sieve (optional)

In a 12 quart stock pot, melt the butter over medium-high heat. Add the ingredients of garlic through celery seeds in their order and sauté for 7 min until the vegetables become slightly translucent. Next add the fish bones and cook for 3 min.

Then add the onion through parsley, stir, and allow to boil for 35 - 45 min. The water should have bubbles, but not vigorously so allow it to remain on medium-high heat.

Before straining, it's easier to remove the large bones and vegetable pieces with a slotted spoon.

Take a large bowl and cover it with cheesecloth (or place the cheesecloth in an extra large sieve and hold over the bowl). Slowly pour the stock through the cheesecloth so it catches all the little bones and vegetable scraps. Store the fish stock in tupperware for a few days in the refrigerator is using soon or store in the freezer for up to six months.

~Yields 5 cups.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/fish-stock.html