Cakebread Cellars Fish Stock

Name: Cakebread Cellars Fish Stock
Yield: makes about 3 quarts stock
Ingredients: 2 pounds fish bones (from white-fleshed fish only; no salmon or other oily fish); 3 tablespoons extra-virgin olive oil; 2 small yellow onions, halved and sliced; 1 celery rib, sliced; 2 carrots, sliced; 1/2 fennel bulb, sliced; 1 cup Cakebread Cellars Sauvignon Blanc; 1 sprig flat-leaf parsley; 2 bay leaves

December 22, 2011

Any fish market that fillets whole fish can provide fresh bones for your stock. Call ahead to reserve the bones as some markets put them in their own stock. When you have shrimp, lobster, or crab for dinner, freeze the shells for the next time you make fish stock. The stock tastes best when freshly made, but you can freeze it.

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