A cod’s thick spine and meaty tail make for a flavorful stock with a light natural salinity. Avoid adding extra salt or strong seasonings as it cooks so the stock will be endlessly adaptable later. Stock can be stored in the freezer for up to 3 months.
What You Will Need
- 1 1⁄2 lb. bones and other trimmings reserved from a whole cod, such as the skin and tail
- Tops and fronds reserved from 1 bulb fennel
- Peel of 2 yellow onions
- 12 parsley stems
- 3 thyme sprigs