Fish Stock

Name: Fish Stock
Yield: makes about 1 quart
Ingredients: 1 tablespoon butter or olive oil; 1 medium to large onion, quartered; 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; 1/2 cup sweet or dry white wine; 1 pound bones and/or cleaned heads from white fish; 1 bay leaf

December 14, 2011

Though the fish industry is more factory oriented than ever, you can still grab a few heads and racks (skeletons) from fishmongers for free, even at supermarkets. All you have to know is that usually you want white-fleshed fish, without their guts (which are strong tasting) or gills (which are bitter). Once you have those, you can make good fish stock in less than an hour.

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