Fish Stock

Every time we go to our fishmonger we ask him if he has any fish bones or heads for us to make stock (we avoid salmon or very oily fish for this). If he has any, he always gives them to us for free happy that they will go to a good use. We like to make small batches, that way we can freeze a cup or two of reduced, very flavorful stock ready to go whenever a recipe calls for it. Fish stock isn’t readily available, canned or frozen, so it’s good to make your own stash. Here’s our very simple way of making it.

Wash the fish bones and heads and put them into a heavy pot. Add a chopped, peeled yellow onion, some fresh parsley sprigs, a good pinch of salt and a few peppercorns. Pour in a cup or two of white wine, then add enough water to cover everything by a few inches. Bring to a boil over high heat. Reduce the heat to low, and gently simmer until the stock is flavorful when you taste it, 30–45 minutes. Strain, then return the stock to the pot, increase the heat to high and reduce the stock by about half. Taste, then season with salt. If you aren’t going to use the stock right away, cool, then freeze in small covered containers.