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Homemade Fish Stock

Preparing your own fish stock is optional, but it makes Salmon Chowder and other dishes extra-delicious. This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

  • yield: Makes 8 cups

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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

  1. Step 1

    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. Fish stock can be refrigerated for up to 3 days or frozen for up to 6 months. Thaw before using.

Source
The Martha Stewart Show, November 2010

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