Recipes

Fennel and Onion Cod Stock

  • Serves

    makes 8 Cups

  • Cook

    40 minutes

TED CAVANAUGH

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

Ingredients

  • 1 12 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

Instructions

Step 1

In a large pot, add all the ingredients, along with 8 cups cold water. Set over low heat until the bones are no longer translucent and the liquid is just beginning to simmer, about 30 minutes.

Step 2

Set a fine-mesh strainer over a large heatproof bowl. Strain the stock and discard the solids. Use or let cool to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

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