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Recipe Summary
Yield: Makes 8 cups
Ingredients
Ingredient Checklist
1 tablespoon extra-virgin olive oil
2 leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well
2 celery stalks, thinly sliced crosswise
1 shallot, thinly sliced
1/2 teaspoon whole peppercorns
1 dried bay leaf
Bones and head of 1 salmon or whitefish
1/4 bunch fresh parsley
1/4 bunch fresh tarragon
1/4 bunch fresh chives
Cook's Notes
Fish stock can be refrigerated for up to 3 days or frozen for up to 6 months. Thaw before using.
Gallery
Recipe Summary
Yield: Makes 8 cups
Gallery
Recipe Summary
Yield: Makes 8 cups
Recipe Summary
Yield: Makes 8 cups
Yield: Makes 8 cups
Makes 8 cups
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well
- 2 celery stalks, thinly sliced crosswise
- 1 shallot, thinly sliced
- 1/2 teaspoon whole peppercorns
- 1 dried bay leaf
- Bones and head of 1 salmon or whitefish
- 1/4 bunch fresh parsley
- 1/4 bunch fresh tarragon
- 1/4 bunch fresh chives
Directions
Heat oil in a large stockpot over low heat. Cook leeks, celery, and shallot until soft, about 15 minutes. Add peppercorns, bay leaf, fish bones, and head. Cover with water by 1 inch. Gently simmer (do not boil) for 15 minutes. Remove from heat. Add herbs, and let steep for 10 minutes. Strain through a cheesecloth-lined sieve; discard solids.
Cook's Notes
Fish stock can be refrigerated for up to 3 days or frozen for up to 6 months. Thaw before using.
Cook’s Notes
Fish stock can be refrigerated for up to 3 days or frozen for up to 6 months. Thaw before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lucinda Scala Quinn’s Homemade Fish Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lucinda Scala Quinn’s Homemade Fish Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest