Good seafood stock made from fish trimmings and crustacean shells is hard to find in the supermarket, but you can have homemade seafood stock in your freezer in less than one hour, from start to finish. Be sure to use the trimmings from fish that have a mild flavor, such as halibut, snapper, or sea bass, rather than stronger oily fish like salmon or swordfish. Many fish markets will gladly give you the trimmings at no charge, but some will charge a nominal fee.
MAKES: about 8 cups
INGREDIENTS:
- 2 pounds fish trimmings, including fish heads (gills removed), bones, and tails
- 3 leeks (white and tender green parts), cleaned and coarsely chopped
- 2 medium carrots, coarsely chopped
- 3 celery stalks (including the leaves), coarsely chopped
- 5 black peppercorns
- 1 teaspoon salt
- 2 cups white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- 6 cups water
INSTRUCTIONS:
- Combine all the ingredients in the pressure cooker. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Strain the stock through a fine-mesh strainer, discarding the solids. Cool and store in airtight containers in the refrigerator for up to 2 days or in the freezer for up to 2 months.
