Cooks' note:
Stock keeps, covered and chilled, 1 week, or frozen 3 months.
Recipe information
Total Time
1 hour
Yield
Makes about 5 cups
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 lb bones and trimmings of white fish such as sole, flounder, and whiting, chopped
8 cups water
2 tablespoons white-wine vinegar
4 whole black peppercorns
2 teaspoons salt
Preparation
Step 1
Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.
Step 2
Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
Step 3
Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
