Though the fish industry is more factory oriented than ever, you can still grab a few heads and racks (skeletons) from fishmongers for free, even at supermarkets. All you have to know is that usually you want white-fleshed fish, without their guts (which are strong tasting) or gills (which are bitter). Once you have those, you can make good fish stock in less than an hour.
Recipe information
Yield
makes about 1 quart
Ingredients
1 tablespoon butter or olive oil
1 medium to large onion, quartered
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1/2 cup sweet or dry white wine
1 pound bones and/or cleaned heads from white fish
1 bay leaf
Preparation
Step 1
Combine all the ingredients in a saucepan and add 1 quart water. Bring to a boil, lower the heat, and simmer for about 30 minutes.
Step 2
Turn off the heat, then cool the broth for about 15 minutes. Strain and use immediately, refrigerate for up to 3 days, or freeze for up to a few weeks.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
