Preparation info
  • Makes about

    4 cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Having written a cookbook on fish, I know a thing or two about fish stock—or fish fumet as Jean-Georges calls it—but, as usual, he was able to teach me even more.

Sweating the vegetables for a couple of minutes, adding the ginger and orange, and using sweet wine all combine to make a broth so delicious (and so nonfishy) you can drink it.