Recipe courtesy of Michael Lomonaco

Fish Stock

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  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 1 to 1/2 quarts
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2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna)

1 large onion, peeled and diced

2 stalks celery, washed and chopped including leaves

1 leek, split, washed, and sliced

1/4 cup chopped flat-leaf parsley, leaves and stems

1 tablespoon dried thyme

2 bay leaves

1 teaspoon white peppercorns

1/4 teaspoon salt

2 quarts water

1/2 cup dry white wine, such as Chardonnay


  1. Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
  2. While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.