White Wine Fish Stock

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.