• 3 pounds fish bones from nonoily fish such as flounder, sole, or cod
  • 1 yellow onion, halved
  • 1 leek, trimmed, cut into large pieces, and washed well
  • 3 celery stalks, cut into large pieces
  • 1 small fresh red chile
  • 1 big strip orange zest
  • 1 big strip lemon zest
  • 1 bunch fresh thyme
  • 4 bay leaves
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine


Rinse the fish bones very well until there is absolutely no blood remaining. Place them in a large stockpot and add the remaining stock ingredients. Pour in only enough cold water to cover the bones and vegetables, about 2 quarts. Bung to a boil, then immediately reduce the hear to low and simmer for 20 minutes. As the stock cooks, skim any foam and impurities that use to the surface; add a little more water if necessary to keep the bones covered.

Strain the stock through a fine-mesh sieve into another pot and discard the bones and vegetable solids. Use the stock immediately or, if you plan on storing it, cool the stock, transfer to a storage containers, and refrigerate for a day or two, for freeze for up to 3 months.