Name: Classic Fish Stock
Total time: 1 h 30 min
Ingredients: 3 pounds fish trimmings , rinsed and cut into 3-inch pieces (see illustrations below); 1 medium onion , cut into small dice; 2 medium carrots , cut into small dice; 1 large rib celery , cut into small dice; 8 parsley stems , chopped; 1/4 medium lemon; 1 cup dry white wine; 10 black peppercorns; 2 bay leaves; 1 dried chile pepper (of your choice)

Why This Recipe Works

We wanted a fish stew recipe that was flavorful and easy to make, with perfectly cooked—not overcooked—fish. We started our testing by making a favorite fish stew with homemade fish stock, water, chicken stock, and a cheater stock that started with bottled clam juice. The stew made with homemade fish stock was far superior. Because fish does not have time to flavor the stew liquid (it will dry out and fall apart if cooked for more than a few minutes), the liquid must start out tasting good. Bottled clam juice, doctored up with some fresh ingredients, was the second choice for our fish stew recipe if making fish stock is impossible.

Before You Begin

Fish heads, tails and bones are all possibilities for trimmings and can be used for the stock. An equal amount of shrimp shells and lobster or crab carcasses can be substituted for the fish bones. All are cooked according to the same procedures.

Instructions

Put all ingredients in a 6- to 8-quart pot. Cover with 2 3/4 quarts cold water. Bring to boil over medium heat; simmer slowly for about 1 hour, periodically skimming away scum that rises to surface.

Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with back of a spoon. Proceed with one of fish stews that follow, see related recipes. (Stock can be cooled and refrigerated up to three days or frozen up to three months.)

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Appears In

Magazine

November / December 1994

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