Stock

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.

Active time: 20 min Start to finish: 4 hr

We like the flavor that 6 pounds of breast bones and 4 pounds of knuckles bring to this stock.

Active time: 15 min Start to finish: 1 hr

Use this stock to prepare Chicken with Parsley and Thyme Stuffing and Roasted Potatoes .

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock. I begin by sautéing a very thinly sliced mirepoix (onions, celery, and carrots) with herbs and peppercorns. I then layer fish heads and frames (bones) on top of these vegetables, add a little white wine, and cover the pot. As the heads and bones "sweat" (and steam), the proteins are drawn out. If you peek, you will actually see little white droplets of flavorful protein coagulating on the surface of the bones. After the sweating is completed (about 15 minutes), I cover the bones with water and simmer them briefly. I let the mixture steep for 10 minutes before straining it, producing a stock that is full-flavored and gelatinous. The fish heads are what endow this stock with its marvelous jellied consistency, which in turn gives a luscious mouth feel to the chowder broth.