Flavorful Fish Stock Food

FISH STOCK

Steps:

• Rinse and clean: 1 1/2 to 2 pounds fish bones and heads (gills removed), from white-fleshed fish only.
• Put the bones and heads in a large heavy pot (if necessary, chop them so they fit) with: 1 1/2 cups dry white wine, 8 cups water, Salt.
• Bring to a boil and turn down immediately to a simmer. Skim any foam that rises to the surface and add: 1 carrot, peeled and sliced, 1 medium onion, peeled and sliced, 1 small celery stalk, sliced, leaves removed, 1/4 teaspoon black peppercorns, Parsley stems.
• Cook, barely simmering, for 45 minutes. Strain, discarding the solids. If not using right away, allow to cool, cover tightly, and refrigerate. Fish stock will keep for a day or two in the refrigerator, but it tastes best the day it is made.
• Use red wine instead of white, if appropriate (for a red wine fish stew, for example).
• Include a tomato or two with the vegetables.

WHITE WINE FISH STOCK

Steps:

• In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
• Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
• Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
• Makes 3 to 4 cups stock.

STRONG FISH STOCK

Steps:

• 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
• 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

FLAVORFUL FISH STOCK

Steps:

• Combine 1 1/2 pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, 1/2 cup white wine and 5 1/2 cups water.
• Bring almost to a boil, simmer and strain.
• If you like, substitute crushed tomatoes or cream for some of the water.