Name: Fish Stock
Yield: Makes 1 gallon
Cuisine: American
Ingredients: 1 sprig fresh tarragon or chervil, or ½ teaspoon dried leaves; 2 bay leaves; 2 sprigs fresh parsley; 1 sprig fresh thyme or ½ teaspoon dried leaves; 1 cup finely chopped celery; 1½ teaspoons salt; 5 pounds fish carcasses; 1 cup dry white wine; 1 cup finely chopped onion; 4 quarts cold water

Preparation info

Makes
1 gallon

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Despite what most cookbooks tell you, fish stocks should be brought to a boil as fast as possible, so that all the albumin coagulates and rises to the surface for skimming.

Simmer for no more than 30 minutes, or the stock will taste “fishy” and stale.

The vegetables have to be small so that they cook entirely in this short time, and the acid from the wine is necessary if you are to use the stock for making butter sauces, but it is added only after the vegetables have given u