Halibut Stock

Posted by : Brittney Dieter   /  


2 T unsalted butter

2 Med onions, thinly sliced

4 Med stalks celery, thinly sliced

2 Med carrots, thinly sliced

2 dried bay leaves

¼ C chopped flat leaf parsley

6 sprigs thyme  

2 T black pepper

4lb halibut bones

¼ C dry white wine

2 quarts water

2 T kosher salt


  1. Melt the butter in a heavy 7-8 quart stockpot over medium high heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning. ( about 8 min)

  2. Place the fish bones on the vegetables. Pour in the wine, cover the pot tightly and let the bones sweat for 10-15 minutes, or until they have turned completely white.

  3. Add enough water to cover the bones in the stock pot. Give the mixture a gentle stir and allow the stock to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface.

  4. Remove the pot from the stove, stir the stock again and allow it to steep for 10 minutes. Strain through fine-mesh strainer and season lightly with salt. If you are not going to use within the hour, chill it as quickly as possible. Cover the stock AFTER it is thoroughly chilled and keep refrigerated for up to 3 days or freeze for up to 2 months.


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