Fish Stock With Celery Root and Carrot

Name: Fish Stock With Celery Root and Carrot
Yield: 6 cups
Ingredients: Bones and trimmings from 1 large white-fleshed fish; ¼ head celery root, rinsed and peeled; 1 carrot; ¼ leek, rinsed and chopped; Juice of half a lemon; Salt and freshly ground pepper to taste

By Jonathan Reynolds

Updated June 25, 2024

Total Time: 30 minutes
Rating: 4(12)
Comments: Read comments

Featured in: FOOD; Water Babies

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Ingredients

Yield:6 cups

Bones and trimmings from 1 large white-fleshed fish
¼ head celery root, rinsed and peeled
1 carrot
¼ leek, rinsed and chopped
Juice of half a lemon
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Rinse the bones and place them and the vegetables into a stockpot. Add 3 quarts of water and bring to a boil. Lower the heat and simmer for 20 minutes, skimming off and discarding any foam that forms on top of the liquid.
Step 2
Strain the liquid, discard the solids, and return the liquid to the pot. Continue to simmer until the liquid is reduced to 6 cups. Add the lemon juice and season to taste with salt and pepper.