Region: International
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Easy but long cooking time
This fish broth is one that I use for soups and even for cooking certain risottos. Ask the fishmonger for some fish carcasses. They should give them to you for free, although some charge for it. Try to mix up the fish, using two or three kinds.
Yield: Makes 2 quarts
Preparation Time: 4 to 5 hours in all
6 pounds mixed fish carcasses, any kind, including at least 1 or 2 fish heads
3 quarts cold water
2 cups dry white wine
2 carrots, peeled and cut up
2 celery stalks, sliced
1 onion, quartered
10 black peppercorns
Bouquet garni, tied in cheesecloth, consisting of 10 sprigs each parsley and thyme, 6 sprigs fresh marjoram, and 1 sprig fresh sage
Salt to taste
Place all the ingredients in a large pot. Bring to a boil over high heat, then reduce the heat to low and let simmer for 4 hours, skimming the foam that forms on the surface. Strain the broth through a cone-shaped strainer (chinoise), if you have one, and discard all the carcasses and vegetables. Now pour the broth through a cheesecloth-lined strainer into a bowl or pot. Season with salt. If not using the broth immediately, transfer into 1 quart plastic containers and refrigerate for up to a week or freeze for up to 6 months.
Posted: 01/06/2007