Ease of Preparation: Easy
Yield: 2.5 liters
Ingredients:
- 3 pounds (1.4 kg) striped bass trim (head, bones, tail, collar)
- 1 leek, chopped
- 1 fennel bulb, sliced
- 3 celery stalks, chopped
- ½ medium carrot, chopped
- 1 cup (240 ml) white wine
- 3 bay leaves
- 1 tablespoon (15 ml) white peppercorns
- 8 thyme sprigs
Method:
Add fish trim, leek, fennel, celery, carrot, wine, bay, peppercorns, and thyme to a stock pot.
Cover with cold water, approximately 3 quarts (3 L).
Bring to a simmer over medium-low heat. Do not boil.
Cook for 60 to 90 minutes, skimming the scum off the top occasionally.
Strain, chill and reserve.