For this all-purpose stock, a gentle simmer, rather than a boil, releases the flavor in collagen-rich fish bones without allowing them to cloud the water. Shrimp shells and almost any aromatic can also be added. This recipe first appeared in our April 2014 issue.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 3 lb. fish bones and heads, such as snapper, sole, or halibut (avoid oily fish like mackerel), cut into 3″ pieces
- 2 Tbsp. whole black peppercorns
- 6 sprigs parsley
- 6 sprigs thyme
- 2 bay leaves
- 1 medium carrot, thinly sliced
- 1 medium leek, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1 cup dry white wine
- Mix fish bones and heads, peppercorns, parsley, thyme, bay leaves, carrot, leek, onion, and fennel in an 8-qt. saucepan; cook, covered, over medium heat until vegetables are soft, 12–15 minutes. Add wine and 4 cups cold water; simmer 25–30 minutes. Let cool, covered, for 1 hour; strain. Chill stock up to 1 week or freeze up to 1 month.