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Basic Fish Stock

Some fish stock recipes sauté the vegetables in butter before adding the fish bones and water. You can do the same here, resulting in a slightly richer stock, but we prefer this no-butter version.

Ingredients:

• 2 pounds fish bones, heads and/or fillet pieces, cut in pieces
• 1 bay leaf
• 1 shallot or 1 small onion, sliced
• 1 handful parsley sprigs and stems
• 2-3 sprigs fresh thyme or 1 tsp. dried
• 2 ribs celery with leaves, sliced
• 1/2 tsp. black peppercorns
• 6 cups water, more if needed

Cooking Instructions:

Wash fish bones and heads thoroughly in cold water, discard the gills and drain. For fillet pieces, rinse them in cold water.

In a stock pot, combine the fish bones, bay leaf, shallot, parsley, thyme, celery and peppercorns. Pour the water over, adding more if necessary to cover the fish bones. Bring slowly to a boil and simmer uncovered for 20 minutes (counting from the time that the water boils). Use a large spoon to skim off scum that rises to the top as the stock simmers.

Line a strainer with cheesecloth or paper towel and set it over a large bowl. Since the paper towel is only used as a liner it is okay to leave in. Take the stock from the heat, pour it through the strainer and allow to drain. Discard the bones and vegetables and set the stock aside to cool.