Any fish market that fillets whole fish can provide fresh bones for your stock. Call ahead to reserve the bones as some markets put them in their own stock. When you have shrimp, lobster, or crab for dinner, freeze the shells for the next time you make fish stock. The stock tastes best when freshly made, but you can freeze it.
Recipe information
Yield
makes about 3 quarts stock
Ingredients
Preparation
Step 1
Rinse the fish bones well to remove any trace of blood.
Step 2
Heat the olive oil in a large pot over moderately high heat. Add the onions, celery, carrots, and fennel. Sauté until the vegetables soften, about 5 minutes. Add the fish bones, wine, parsley, bay leaves, and 3 quarts cold water. Bring to a simmer over high heat, skimming any foam. Reduce the heat to maintain a gentle simmer and cook for 30 minutes. Strain. Chill the stock quickly in an ice-water bath. Refrigerate for up to 2 days or freeze for up to 2 months.
