When your recipe calls for a fish stock with a strong flavor, look no further than this savory preparation.
Yield: makes 2 1/2 Quarts
- 3 Tbsp. extra-virgin olive oil
- 3 small washed leeks, white parts only, diced
- 1 celery stalk, diced
- 1 fennel bulb, diced
- 2 medium carrots, peeled and diced
- Zest of 1⁄2 orange, chopped
- 3 cloves garlic, peeled and crushed
- 3 tomatoes, coarsely chopped
- 4 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 5 black peppercorns
- 6 fish carcasses (with heads)
- 1 bottle dry white wine
- Heat olive oil in a large stockpot over medium-low heat. Add leeks, celery, fennel, carrots, and orange zest, and cook, stirring occasionally, until vegetables are soft, about 15 minutes.
- Add garlic, tomatoes, parsley, thyme, bay leaf, and peppercorns, and continue to cook for 1–2 minutes. Break fish carcasses into large pieces; add to vegetables along with wine and 4 quarts water. Increase heat to medium-high, bring stock to a boil, then reduce heat to medium and simmer uncovered for 1 hour, skimming foam as it rises.
- Allow stock to cool slightly, then strain through a fine strainer, return to pot, and reduce by about half over medium-high heat for about 30 minutes. Use immediately or freeze.