• 1 tablespoon of olive oil
• 2 pounds (900 g) leeks, white and light green parts, roughly chopped (about 4 cups)
• 2 pounds (900 g) carrots, coarsely chopped (about 4 cups)
• 2 tablespoons of lovage leaves or 1 stalk of celery, coarsely chopped
• 5 pounds (2.25 kg) of bones and heads (see introductory note)
• 1 cup (8 oz, 235 ml) dry white wine or white vermouth
• 4 quarts (64 oz, 3.8 L) of fresh non-chlorinated water
• 12 black peppercorns
• 12 stems of parsley
• 2 dried bay leaves
• 1 teaspoon of dried thyme
1. Heat oil in an 8-quart or larger pot over medium heat. Add the leeks, carrots and lovage and cook until tender and translucent but not golden, about 10 minutes. Increase the heat to medium, add the fish bones and sauté for 5 minutes, turning the bones frequently.
2. Cover the pot and steam everything for 5 minutes, then add the wine and cook until the wine simmers evenly. Add the water, peppercorns, parsley, bay leaf and thyme and increase the heat and bring the mixture to the verge of boiling, then lower the heat. (Do not let the mixture boil, otherwise the broth will turn cloudy and taste bitter.) Cover and simmer the broth gently for 1 hour.
3. Strain the broth through a fine mesh strainer covered with damp cheesecloth into another saucepan or large bowl. Pour the hot broth into the clean jars. Wipe the edges of the jars with white vinegar. Place the lids and rings on the jars and hand tighten the rings.
4. Treat at 10 pounds of pressure for 20 minutes. Allow the pressure to drop and the pot to cool before removing the jars.
5. Let the jars cool completely, about 12 hours, then test the gaskets.
The aroma is stable in storage for 6 months.
For a variation on this fish stock, replace the fish bones with the shells of 4 dozen shrimps or 6 lobsters for a sublime seafood broth that adds a remarkable depth of flavor to fish stews and seafood risottos. sea.
Want more pressure canning recipes? Find out how to make homemade broth.
Reprinted from Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Storage by Cathy Barrow. Copyright © 2014 by Cathy Barrow. Courtesy of the publisher, WW Norton & Company, Inc. All rights reserved. Buy this book in our shop: Mrs. Wheelbarrow’s practical pantry.