Name: Traditional Fish Stock
Yield: Makes about 2 quarts
Ingredients: 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood; 1/2 cup dry white wine; About 2 quarts water; 2 medium onions, very thinly sliced; 4 stalks celery, very thinly sliced; 2 medium carrots, very thinly sliced; 2 dried bay leaves; 1/4 cup roughly chopped fresh Italian parsley leaves and stems; 6 to 8 sprigs fresh thyme; 2 tablespoons black peppercorns; Kosher or sea salt

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This stock is even easier to put together than <epi:recipelink id="105266">Strong Fish Stockepi:recipelink. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile. In addition to chowder and seafood stews like bouillabaisse, you can use this to make fish velouté and delicate French sauces such as Bercy (based on velouté and shallots) or bonnefemme.</epi:recipelink></epi:recipelink>

Cook's Notes

Traditional Fish Stock and Strong Fish Stock (provided the Strong Fish Stock epi:recipelinkis not made with nontraditional fish like salmon or bluefish), can be used interchangeably in chowder. However, Strong Fish Stock is preferable for fish chowder and Traditional Fish Stock is preferable for chowders that use shellfish or a mixture of different seafoods. The milder Traditional Fish Stock lets the shellfish flavors come through more clearly. </epi:recipelink>

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