Fish Stock

1. 1

   Rinse and clean: 1 1/2 to 2 pounds fish bones and heads (gills removed), from white-fleshed fish only.

2. 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.

3. 3

   Bring to a boil and turn down immediately to a simmer.

4. 4

   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.

5. 5

   Cook, barely simmering, for 45 minutes.

6. 6

   Strain, discarding the solids.

7. 7

   If not using right away, allow to cool, cover tightly, and refrigerate.

8. 8

   Fish stock will keep for a day or two in the refrigerator, but it tastes best the day it is made.

9. 9

   Use red wine instead of white, if appropriate (for a red wine fish stew, for example).

10. 10

    Include a tomato or two with the vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.