Fish Stock

METHOD

Make sure the gills of the fish are removed as they can make stock bitter. Wash the heads and parts well by soaking and running under water. Since this stock has a short cook time, this recipe starts by using a technique called "sweating" to gently draw out flavors from every ingredient.

In stock pot, melt the butter over medium heat. Add vegetables, herbs, and bay leaf and cook, stirring frequently until onions are translucent. Cook until vegetables start glistening and softening around the edges, but be sure to avoid any browning as caramelization is not the goal. Pour in wine, and add the rest of the ingredients.

Cover all of the ingredients with chilled water. Starting with very cold water pulls the minerals from the bones as the liquid heats up. Over medium heat, bring the stock to a low simmer. Skim off any impurities as they rise; don’t skip this step or your stock will taste off.  

Keep at a low simmer for 45 minutes and do not let the stock come to a boil.

Remove from heat and strain through cheesecloth or a chinois (very fine mesh strainer). Store in jars and keep in the refrigerator for one week, or freeze for up to 6 months.

INGREDIENTS

• 3 OR 4 WHOLE CARCASSES, INCLUDING HEADS

• 2 TABLESPOONS BUTTER

• 2 ONIONS OR SHALLOTS, CHOPPED

• 1 CARROT, CHOPPED

• 1 LEEK, WHITES ONLY

• 2 CLOVES GARLIC, CRUSHED

• 1 CELERY STOCK, CHOPPED

• FRESH THYME

• PARSLEY

• 1 BAY LEAF

• ½ CUP DRY WHITE WINE OR VERMOUTH

• ¼ CUP VINEGAR

• WHOLE PEPPERCORNS

• SEA SALT

• SEA VEGETABLES (OPTIONAL)