Stock forms the basis for many dishes such
as soups and sauces.
Strong Fish Stock
2 tablespoons unsalted butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley and stems
6 to 8 springs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or
less) fish heads from cod or haddock, split lengthwise, gills
removed rinsed clean of any blood
2 1/2 to 3 pounds fish frames (bones) from sole, flounder, bass,
and/or halibut, cut into 2-inch pieces and rinsed clean of any
blood
1/4 cup dry white wine
About 2 quarts very hot or boiling water
Kosher or sea salt
- Melt the butter in a heavy 7 to 8-quart
stockpot over medium heat. Add the onions, celery, carrots, bay
leaves, parsley, thyme, and peppercorns and cook, stirring frequently
with a wooden spoon, until the vegetables become very soft without
browning, about 8 minutes.
- Place the fish head on the vegetables
and stack the fish frames evenly on top. Pour in the wine, cover
the pot tightly, and let the bones sweat or 10 to 15 minutes,
or until they have turned completely white.
- Add enough very hot or boiling water to
just barely cover the bones. Give the mixture a gentle stir and
allow the brew to come to a simmer. Simmer for 10 minutes, uncovered,
carefully skimming off any white foam that comes to the surface,
trying not to take any herbs, spices or vegetables with it. (Using
a ladle and a circular motion, push the foam from the center
to the outside of the pot, where it is easy to remove.)
- Remove the pot from the stove, stir the
stock again, and allow it to steep for 10 minutes. Strain through
a fine-mesh strainer and season lightly with salt. If you are
not going to be using the stock within the hour, chill it as
quickly as possible. Cover the stock "after" it is
thoroughly chilled (it will have a light jellied consistency)
and keep refrigerated for up to 3 days, or freeze for up to 2
months.
Makes about 2 quarts.
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