Vegetable Stock

This aromatic broth is a poaching liquid for fish, shellfish, and vegetables. The wine is added halfway through, because, if added at the start, the acid in the wine would prevent the vegetables from cooking and giving up their flavor to the broth.

You can use a food processor to chop up the vegetables into ¼-inch pieces, though I would cut the onions by hand. This is less work—and allows maximum contact between the water and vegetables, ensuring the shortest cooking time and keeping the freshest possible flavors.


  • 1 large onion, peeled, chopped
  • 1 large carrot, peeled, chopped
  • 1 leek, chopped, washed
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 sprigs fresh parsley
  • 1 tablespoon salt
  • 4 quarts cold water
  • 1 cup dry white wine


Put the vegetables, herbs, and salt in a pot with the water. Bring to a boil, skim, and simmer, uncovered, for 20 minutes.

Add the wine and simmer for another 20 minutes.

Strain through a fine-mesh sieve into a bowl, discarding the vegetables, and let cool. Store in the refrigerator for no more than 2 days, or freeze in covered containers for up to 1 month.