Fish stock

Fish stock

Zomos psariou
Title in Greek: 
Ζωμός ψαριού
Recipes Categories: 
Fish stock
Preparation Time: 
30 minutes
4 cups

1 lb 2 oz (500 g) bones from flounder, plaice or other flat fish, fins and tails removed 
1 onion, sliced
1 celery stalk, cut into pieces 
1 carrot, cut into pieces 
1 small leek, white part only, thickly sliced 
1 garlic clove (optional) 
1 cup (250 ml/8 fl oz) dry white wine
1 tablespoon freshly squeezed lemon juice 
6 fresh parsley sprigs 
1 bay leaf
6 black peppercorns 

Cooking Time: 
50 minutes
Cooking Directions: 

- Put the fish bones, onion, celery, carrot, leek, garlic, and a pinch of salt into a large pan, pour in 4 cups (1 litre / 1 ¾ pints) water, and bring to a boil over low heat. 
- Skim off the scum that rises to the surface, then add all the remaining ingredients. Cover and simmer for 40 minutes. 
- Remove from the heat, strain through a fine strainer into a bowl, and let cool. 
- Use immediately or store in the refrigerator for up to 3 days. 
- To freeze, measure l cup (250 ml/8 fl oz) stock into each of four heavy-duty freezer bags or plastic containers, seal, and freeze for up to 2 months.

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