Fish Stock

photo by Dean Ayres

- Fish stock is a commonly needed ingredient in many fish dishes. This one is best to be prepared in advance. You can also buy frozen or canned fish stock.

Ingredients:

2 pounds fish bones (snapper, cod, perch, sole or trout)

4 cups water

1 cup dry white wine

1 small onion, chopped

1 small carrot, peeled and chopped

12 fresh parsley stems

1 teaspoon fresh thyme, minced

1 bay leaf

Directions:

1. Carefully remove fat, gills, and tail from the bones. Wash them with water.

2. In a large stock pot over high heat add fish bones, water, wine, onion, carrot, parsley, thyme and bay leaf. Bring contents to a boil.

3. Simmer over low heat for 40 minutes. Use a wooden spoon to crush the fish bones.

4. Using a very fine strainer,or colander with cheesecloth, strain into a large bowl.

5. Allow to cool before covering and placing in the refrigerator. Can stay in refrigerator up to 3 days or in freezer for 2 months.