Recipe courtesy of Jasper White
Show: Cooking Live
Total:
55 min
Active:
10 min
Yield:
about 1 quart

Ingredients

Directions

In a 3 to 4-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full quart of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove).

Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.

Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

IDEAS YOU'LL LOVE

Chicken Stock

Recipe courtesy of Alton Brown

Fish Tacos

Recipe courtesy of Bobby Flay

Crispy Fish Tacos

Recipe courtesy of Tyler Florence

Parmesan Fish Sticks

Recipe courtesy of Giada De Laurentiis

Parker's Fish and Chips

Recipe courtesy of Ina Garten

Fish Tacos

Recipe courtesy of Anne Burrell

Chips and Fish

Recipe courtesy of Alton Brown

Grilled Fish Tacos

Recipe courtesy of Lime Fresh Mexican Grill

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking