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.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Step 1
Rinse and clean: 1 1/2 to 2 pounds fish bones and heads (gills removed), from white-fleshed fish only.
Step 2
Put the bones and heads in a large heavy pot (if necessary, chop them so they fit) with: 1 1/2 cups dry white wine, 8 cups water, Salt.
Step 3
Bring to a boil and turn down immediately to a simmer. Skim any foam that rises to the surface and add: 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.
Step 4
Cook, barely simmering, for 45 minutes. Strain, discarding the solids. If not using right away, allow to cool, cover tightly, and refrigerate. Fish stock will keep for a day or two in the refrigerator, but it tastes best the day it is made.
Variations
Step 5
Use red wine instead of white, if appropriate (for a red wine fish stew, for example).
Step 6
Include a tomato or two with the vegetables.
