Basic Fish Broth
Snapper, sole, cod, halibut, flounder, sea bass, and haddock are some of the nonoily fish suitable for stock making.
INGREDIENTS | SERVES 6
1 tablespoon butter
1 tablespoon olive oil
2 onions, diced
2 ribs celery, chopped
1 carrot, chopped
3 pounds nonoily fish heads and meaty carcasses
2 sprigs thyme
2 bay leaves
3 sprigs parsley
8 cups water
1 cup white wine
3 peppercorns
1 tablespoon vinegar
Combine butter and oil in a heavy stock pot. Add onions, celery, and carrot; sauté over medium-high heat 5 minutes.
Add fish and remaining ingredients. Bring to a boil; reduce heat to medium. Cover pot; simmer 4–6 hours, occasionally skimming foam off top.
Remove from heat; let stand 30 minutes.
Remove bones and vegetables with slotted spoon; discard. Strain broth through fine sieve into a bowl. Cover; refrigerate until chilled. Skim off any fat that rises to top. Use broth within a few days, or freeze for later.
