Time: 45 minutes

Serves: 2 quarts

  • 3 pounds fish bones from non-oily fish such as flounder or cod, well rinsed so that there is absolutely no blood on the bones
  • 1 onion, cut in half
  • 1 leek, cut into large pieces
  • 3 celery stalks, cut into large pieces
  • 1 small fresh chile
  • 1 big strip orange zest
  • 1 big strip lemon zest
  • 4 bay leaves
  • 1 bunch fresh thyme
  • 1 teaspoon whole black peppercorns
  • 1/2 cup white wine

FISH STOCK

Recipe courtesy Tyler Florence

Combine all of the ingredients in a large stockpot. Pour in only enough cold water to cover (about 2 1/4 quarts).  Bring to a boil over medium heat. Reduce the heat and simmer gently for 20 minutes. As the stock cooks, skim any foam and impurities that rise to the surface; add a little more water if necessary to keep the bones covered while cooking.

Strain the stock through a fine sieve into another pot to remove the bones and vegetable solids; discard them. Use the stock immediately or, if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. When cool, transfer to a storage container, cover and refrigerate for a day or two, or freeze.

Edited: October 15th, 2009