Fish Stock

1. 1

   Be sure the heads, bones, and collars are clean, fresh (no fishy smell), and free of entrails.

2. 2

   Wash thoroughly under running cold water.

3. 3

   Melt the butter in a soup pot and gently cook the shallots, celery, and mushrooms without allowing them to brown until they are limp, 6 to 8 minutes.

4. 4

   Add the wine and simmer for 5 minutes to reduce it a bit, then add the fish and seasonings to the pot.

5. 5

   Add 14 cups cold water, bring to a boil, and simmer the stock, uncovered, for 45 minutes, stirring once or twice to redistribute the fish.

6. 6

   Strain the stock, let it cool, and pour it into containers for storing or freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.