Name: White Wine Fish Stock
Yield: Makes about 4 quarts
Cuisine: French
Ingredients: 3 green peppers, such as bell, poblano, or Anaheim, or a mixture, roughly chopped; 2 yellow onions, unpeeled and roughly chopped; 4 cups dry white wine; 1 teaspoon kosher salt; 3–5 lb fish bones and heads, well rinsed and gills trimmed off; 1 tablespoon black peppercorns; 2 fresh or dried bay leaves; 1 bunch green onions, white part only; Stems from 1 bunch fresh flat-leaf parsley; ¼ head celery, roughly chopped; 3–5 quarts water; 1 head garlic, unpeeled and smashed

Preparation info

Makes about
4 quarts

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Here, we have fused the flavors of the Southern kitchen with classic French technique to offer a hearty yet elegant stock base for seafood soups, stews, and chowders. We love buying whole fish that (after filleting) yield rich, meaty bones for stock. Usually, one to two fish will provide enough flavor for a batch, and if we’re not quite ready to simmer one up, we’ll freeze the heads and bones until we are.