Cakebread Cellars Fish Stock

1. 1

   Rinse the fish bones well to remove any trace of blood.

2. 2

   Heat the olive oil in a large pot over moderately high heat.

3. 3

   Add the onions, celery, carrots, and fennel.

4. 4

   Saute until the vegetables soften, about 5 minutes.

5. 5

   Add the fish bones, wine, parsley, bay leaves, and 3 quarts cold water.

6. 6

   Bring to a simmer over high heat, skimming any foam.

7. 7

   Reduce the heat to maintain a gentle simmer and cook for 30 minutes.

8. 8

   Strain.

9. 9

   Chill the stock quickly in an ice-water bath.

10. 10

    Refrigerate for up to 2 days or freeze for up to 2 months.

No additional tips available.