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Traditional Fish Stock
Di Holker | Coast Boulevard


Photo Di Holker.  Click photo to enlarge.

2 tablespoons olive oil * Freskos
2 leeks, cleaned and thinly sliced
4-5 cloves garlic, smashed * Schaner Farms, Subtropical
1 teaspoon salt
1 teaspoon pepper
1 head fennel, remove core slice thin
1 cup carrots, diced * Kawano
1 cup celery, diced
1 cup parsley, tied * Schaner Farms, Blue Heron
8-10 sprigs thyme, tied * Schaner Farms
1# fish bones and heads * Dry Dock Fish
½ cup dry white wine
1 ½ quarts water

1. In stock pot heat oil, salt and pepper, and add leeks and garlic. Stir to combine.
2. Add fennel, carrots, celery and leeks sauté for 8-10 minutes on medium heat.
3. Add parsley and thyme and then wine to deglaze the pan.
4. Add fish and water.
5. Simmer on medium low for 1½ to 2 hours.
You can freeze one or two-cup portions. Recommend you try Tyler Florence’s New England clam chowder or his Cioppino. or Emeril Lagasse’s Manhattan clam chowder. Where it calls for water or chicken stock add this yummy fish stock!!!

Bon Appétit!!!!



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