- 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.

Serving Size: 4

Ingredients:
4 fresh tuna steaks
2 tablespoons fresh lemon juice
8 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
3 teaspoons fresh rosemary, finely chopped
5 cups fish stock
1 large white onion, chopped
3/4 cup dry white wine
2 cups arborio

Directions:
1. Combine 3 tablespoons olive oil, lemon juice, red pepper, and half of the chopped rosemary in a small glass baking dish. Add tuna and marinate for 30 minutes.
2. Preheat charcoal grill.
3. Heat fish stock in a medium saucepan over low heat.
4. In a large saucepan  heat 2 tablespoons of the olive oil and saute the onion, about 8 minutes. Add remaining chopped rosemary and arborio. Stir for 1 minute.
5. Add in the wine and stir for 2 minutes. Then add 3/4 cup of the fish stock. Adjust heat to simmer. Continue to add in stock 3/4 cup at a time. Stir constantly.
6. Cook risotto for a full 20 minutes or until tender.
7. Grill fresh tuna steaks over medium-high heat, 4 minutes per side. Transfer steaks to work surface and cut into cubes.
8. Serve on top of risotto.