Fish Stock

Name: Fish Stock
Yield: Makes about 6 quarts
Ingredients: 5 pounds bones from any white-fleshed, non-fatty, non-oily fish, such as halibut, sea bass, sole, and/or turbot; 2 medium onions, peeled and cut into 1-inch chunks; 3 medium carrots, peeled and cut into 1-inch chunks; 2 garlic heads, in their skins, cut in half horizontally; 32 cups (2 gallons) cold water

By David Waltuck and Andrew Friedman

September 8, 2008

This recipe originally accompanied Poached Salmon with Basil Butter and "Succotash" .

This is a good, all-purpose stock for fish recipes. Be sure to rinse the bones very well as indicated to ensure a clean-tasting finished product. The best way to obtain five pounds of bones is to call your fishmonger and ask him or her to set them aside for you to collect at the end of the day.

Recipe notes

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