Fish Stock


  • 2 pounds fish heads and bones, with no blood, guts, or gills
  • 1 celery rib
  • 1 fresh fennel rib, if available
  • 1 medium onion, peeled and quartered
  • 1 leek or several scallions, white parts only
  • 2 or 3 fresh thyme sprigs or 1 teaspoon dried
  • 1 quart water
  • 2 cups dry white wine


Combine all of the ingredients except the wine and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, skimming off any foam that rises to the surface. Add the wine and continue to simmer for 30 minutes. Strain out the solids and discard. Strain again. Freeze some of the stock in ice cube trays, then transfer the cubes to a plastic bag and store in the freezer. Use the rest of the stock within two days or freeze it as well.