Fish Stock

Preparation info

  • 1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Bones, heads, skin, and trimmings from 6 or more flounder, sole or whiting
  • 1 cup dry white vermouth
  • 1 onion, sliced
  • 1 carrot, sliced
  • 8 parsley sprigs
  • ½ bay leaf
  • ½ teaspoon salt


    Place bones, heads, skin and trimmings in a large saucepan. Add remaining ingredients and enough cold water to cover. Simmer for thirty minutes and strain. Boil the strained liquid until it is reduced to one and one-half cups.

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