Basic Fish Stock

Good fish stock is the backbone of chowders, bouillabaisse, risotto ai frutti di mare, and dozens of sauces that just don’t work with chicken broth or water.

Four pounds of fish trimmings (bones, heads, tails, whatever your fishmonger will give you) go into a pot with dry white wine, lemon juice, onion, celery, parsley, thyme, and peppercorns.

A gentle, barely-there simmer for two hours coaxes out a clean, briny stock without turning it cloudy or fishy.

Strain out the solids, pressing to get every last drop, and you’ve got three quarts of liquid gold that keeps four days in the fridge or six months in the freezer.

Chef Tips

• Ask your fishmonger for trimmings from white-fleshed fish like halibut, sole, or snapper. Oily fish like salmon or mackerel make the stock greasy and overly strong.
• Keep the simmer as low as possible. A hard boil emulsifies the fat and proteins, turning the stock murky and harsh.
• The white wine adds acidity and depth. Don’t skip it. A dry, inexpensive white is all you need.
• Cool the stock to room temperature before refrigerating. Hot stock in a sealed container creates a warm, bacteria-friendly environment.