“Use the heads, tail, frames, etc from any fresh fish such as red snapper, halibut, bass--saltwater fish that is white fleshed. It's very simple to make and freezes beautifully and has endless uses--in soups, chowders, sauces.”
1-2 quarts

Ingredients Nutrition


  1. One hour before starting stock, immerse the fish pieces in cold water and let soak then drain and proceed.
  2. Melt the butter in a large heavy pot ( 4 - 5 quarts).
  3. Add fish, cover and cook over low heat 5 minutes, until fish flesh turns white.
  4. Add the remaining ingredients, cover and cook for five to ten minutes, adding the wine after about five minutes.
  5. Add 2 quarts of cold water and bring to a boil.
  6. As soon as it begins to boil, reduce heat and simmer gently for about thirty minutes, skimming occasionally.
  7. Strain and refrigerate or freeze according to your needs.
  8. Note: If you make this in a stockpot with a colander insert, straining out and discarding the solids will be simplified and the stock itself will be much easier to strain.

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