Fish Stock

Photo by MenuPages

Have you wrestled with a head of 40-pound grouper? Well, I don't recommend it! However, since my dear friends at Matthews Seafood graciously gave me a gigantic grouper head, I used the head and frames of a grouper to make this strong fish stock. Next time, I will be more SPECIFIC about the size I need.

Yield: Makes about 5 cups
Active Time: 20 minutes
Total Time: 1 hour

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 tsp. dried Thyme
2 lb bones, head, and trimmings of white fish such as sole, flounder, whiting, a or grouper chopped (if using fish head, cut out the gills and clean it out well)
8 cups water
1 cup of white wine
4 whole black peppercorns
2 teaspoons salt

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots,thyme, and celery, stirring occasionally, until golden, 6 to 8 minutes.

Add fish bones and trimmings, water, wine, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
Pour stock through a fine-mesh sieve into a large bowl, pressing down solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.