Basic White Wine Fish Stock Recipe
Basic White Wine Fish Stock! This is a tasty and sumptuous soup that can make your dinner a resounding success! Try this wonderful Basic White Wine Fish Stock recipe.
Ingredients
| Fish | 3 Pound, cut into pieces | |
| 2 tablespoons {1/4 stick) butter | ||
| 1 leek (white part only), sliced | ||
| Carrot | 1 Small, sliced | |
| Celery leaves | 1 Small, sliced | |
| 2 ounces mushroom stems (optional) | ||
| 10 parsley sprigs (with stems) | ||
| 6 fresh thyme sprigs or 2 teaspoons dried thyme, crumbled | ||
| Bay leaf | 1/2 | |
| 6 white peppercorns, coarsely crushed | ||
| Lemon peel | 3 1 1/2 inch | |
| Dry white wine | 2 Cup (16 tbs) | |
| Cold water | 5 Cup (16 tbs) | |
Directions
Discard any feathery red gills from fish heads if necessary (this will prevent stock from tasting bitter).
Melt butter in heavy nonaluminum 8 quart pot over low heat.
Add fish and next 7 ingredients.
Cover and cook, stirring occasionally, until vegetables are translucent, about 10 minutes.
Add peppercorns and lemon peel and blend well.
Pour in wine and enough water just to cover ingredients (liquids should not be warm, or juices will be sealed in rather than extracted).
Bring mixture slowly to simmering point.
Partially cover pan and reduce heat until liquid is just shaking (do not boil, or stock will be cloudy).
Cook, skimming foam from surface as necessary, until stock is richly flavored, about 35 minutes.
Line fine sieve or strainer with several layers of dampened cheesecloth and set over large bowl.
Strain stock into bowl, pressing down lightly on fish and vegetables with back of spoon to extract as much liquid as possible.
Let cool.
Refrigerate.
Discard fat that accumulates on surface.
Store stock in refrigerator, or freeze.
If refrigerating, reboil every 3 days to prevent spoilage.
least 2 1/2 times, about 2 1/2 to 3 cups.
Let soak at least 8 hours or overnight.
Transfer beans and soaking liquid to heavy large saucepan or dutch oven.
Add water as necessary so liquid covers beans by 1 inch.
Bring to boil over medium-high heat.
Cover tightly, reduce heat to low and cook until beans are tender, about 1 hour.
Stir in potato, onion, wine, carrot, garlic, olive oil and salts.
If necessary, add more water so ingredients are covered by 1 inch of liquid.
Increase heat to high and bring soup to boil.
Cover, reduce heat to low and simmer until vegetables are tender but not mushy, about 30 minutes.
Season to taste.
Stir in spinach and 1/2 cup cheese.
Remove soup from heat and let stand briefly until spinach is wilted.
Ladle soup into large bowls.
Pass remaining Parmesan cheese separately.
Melt butter in heavy nonaluminum 8 quart pot over low heat.
Add fish and next 7 ingredients.
Cover and cook, stirring occasionally, until vegetables are translucent, about 10 minutes.
Add peppercorns and lemon peel and blend well.
Pour in wine and enough water just to cover ingredients (liquids should not be warm, or juices will be sealed in rather than extracted).
Bring mixture slowly to simmering point.
Partially cover pan and reduce heat until liquid is just shaking (do not boil, or stock will be cloudy).
Cook, skimming foam from surface as necessary, until stock is richly flavored, about 35 minutes.
Line fine sieve or strainer with several layers of dampened cheesecloth and set over large bowl.
Strain stock into bowl, pressing down lightly on fish and vegetables with back of spoon to extract as much liquid as possible.
Let cool.
Refrigerate.
Discard fat that accumulates on surface.
Store stock in refrigerator, or freeze.
If refrigerating, reboil every 3 days to prevent spoilage.
least 2 1/2 times, about 2 1/2 to 3 cups.
Let soak at least 8 hours or overnight.
Transfer beans and soaking liquid to heavy large saucepan or dutch oven.
Add water as necessary so liquid covers beans by 1 inch.
Bring to boil over medium-high heat.
Cover tightly, reduce heat to low and cook until beans are tender, about 1 hour.
Stir in potato, onion, wine, carrot, garlic, olive oil and salts.
If necessary, add more water so ingredients are covered by 1 inch of liquid.
Increase heat to high and bring soup to boil.
Cover, reduce heat to low and simmer until vegetables are tender but not mushy, about 30 minutes.
Season to taste.
Stir in spinach and 1/2 cup cheese.
Remove soup from heat and let stand briefly until spinach is wilted.
Ladle soup into large bowls.
Pass remaining Parmesan cheese separately.
Chef
