Name: Fish Stock
Yield: Makes about 1 gl [3.8 l]
Cuisine: American
Ingredients: 1 garlic head, halved through the equator; 1 lb [455 g] fish head and bones, preferably snapper, bream, or halibut; 2 celery ribs, cut into 3-in [7.5-cm] pieces; Sea salt; ¼ tsp peppercorns; 1 bunch fresh flat-leaf parsley; 1 dried bay leaf; 1 Fresno chile, halved; 2 Roma tomatoes, halved; Extra-virgin olive oil for cooking; 1 leek (green parts only), halved lengthwise and rinsed; 1 carrot, cut into 3-in [7.5-cm] pieces; 1 fresh thyme sprig; 1 fennel bulb, quartered, and tops; 1 white onion, quartered

Preparation info

Makes about
1 gl

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Good fish stock is not only essential for making lovely fish soups and stews but it’s a holistic, soulful way of utilizing fish bones, which comprise a large part of a fish’s mass. White-fleshed, less-oily fish such as snapper, halibut, bream, sea bass, and sole are ideal for stock, but cod, salmon, grouper, and tuna could be used for a “fishier” stock. Lobster, shrimp, and crab also work amazingly well, so don’t shy away from using a combination of fish and shellfish, especially as a base