Craig Claiborne's Fish Stock

Name: Craig Claiborne's Fish Stock
Total time: 30 min
Yield: 2 1/4 cups
Cuisine: french
Ingredients: 5 tablespoons butter; 1/4 cup finely diced carrots; 5 tablespoons finely chopped white part of leeks; 1/2 cup thinly sliced onion; 6 sprigs parsley; 1/2 bay leaf; 1/2 teaspoon thyme; 3 small cloves garlic, unpeeled but cut in half; 1 1/2 pounds fish bones including tail and head but with gills removed,; 1/2 cup brut champagne; 2 1/2 cups water

By Craig Claiborne

Updated June 26, 2024

Total Time: 30 minutes
Rating: 3(6)
Comments: Read comments

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Ingredients

Yield:2¼ cups

5tablespoons butter
¼cup finely diced carrots
5tablespoons finely chopped white part of leeks
½cup thinly sliced onion
6sprigs parsley
½bay leaf
½teaspoon thyme
3small cloves garlic, unpeeled but cut in half
1½pounds fish bones including tail and head but with gills removed,
½cup brut champagne
2½cups water

Ingredient Substitution Guide

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Preparation

Step 1
Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
Step 2
Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
Step 3
Bring to a boil and let simmer 20 minutes.
Step 4
Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.