Fish Stock from Soups and Stews by The Editors of Saveur
Combine fish bones and heads, peppercorns, parsley, thyme, bay leaves, carrot, leek, onion, and fennel in an 8-qt. saucepan. Cook, covered, over medium until vegetables are soft, 12–15 minutes....
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Ingredients
- 1 cup dry white wine
- 1 small bulb fennel, trimmed and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 medium leek, thinly sliced and rinsed
- 1 carrot, thinly sliced
- 2 bay leaves
- 6 sprigs fresh thyme
- 6 sprigs fresh flat-leaf parsley
- 2 tbsp. whole black peppercorns
- 3 lb. fish bones and heads, such as snapper, sole, or halibut, cut into 3″ pieces
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