Fish Stock

Name: Fish Stock
Yield: makes 1 quart
Ingredients: 1 1/2 to 2 pounds fish bones and heads (gills removed), from white-fleshed fish only; 1 1/2 cups dry white wine; 8 cups water; Salt; 1 carrot, peeled and sliced; 1 medium onion, peeled and sliced; 1 small celery stalk, sliced, leaves removed; 1/4 teaspoon black peppercorns; Parsley stems

December 20, 2011

Fish stock is a delicate broth, cooked briefly and gently for best flavor. Bones and heads are used for flavor and body. They should be washed and cleaned of gills and organs to make a clear, clean-tasting stock. White-fleshed fish are best; salmon, mackerel, or other oily fish have too strong a flavor. If not buying whole fish, ask your fishmonger for clean heads and bones for making stock.

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