Traditional Fish Stock

Name: Traditional Fish Stock
Ingredients: 6 pounds absolutely fresh fish bones, trimmings, and heads; 6 pounds absolutely fresh fish bones, trimmings, and heads; 6 pounds absolutely fresh fish bones, trimmings, and heads; 1 teaspoon whole coriander seeds; 2 large bay leaves; 1 cup coarsely chopped fresh parsley leaves and stems; 2 cups dry white wine; 2 garlic cloves, smashed; 1 cup chopped carrots; 2 cups chopped onions; 2 tablespoons olive oil; 6 quarts water; 1 tablespoon chopped fresh lemon zest

Preparation info

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Choose mild white fish for this stock. Oily, heavier-flavored fish such as salmon or tuna are often too strong for a basic all-purpose stock.

Ingredients

6 pounds absolutely fresh fish bones, trimmings, and heads
2 tablespoons olive

Fish course
Stock
Pescatarian
Gluten-free

Method

Rinse the fish well and remove the gills if using the heads. Set aside. In a stockpot, heat the olive oil over medium heat. Sauté the onions, carrots, and garlic until the vegetables are just beginning to color. Add the fish, wine, parsley, bay leaves, coriander seeds, lemon zest, and water and bring to a boil. Reduce the heat and simmer, partially covered, for 30 to 45 minutes. Carefully skim