Fish Stock from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John As
Rinse the fish parts well and remove and discard the gills if using fish heads. In a stockpot, heat the olive oil over medium heat and add the onion, carrot, and garlic. Cook until the vegetables a...
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Ingredients
- 1 cup (50 g) coarsely chopped fresh flat-leaf parsley leaves and stems
- 2 cups (480 ml) dry white wine
- 2 cloves garlic, smashed
- 5 to 6 pounds (2.3 to 2.7 kg) mild white fish bones, trimmings, and/or heads
- 2 tablespoons olive oil
- 2 cups (220 g) chopped onion
- 1 cup (140 g) peeled, chopped carrots
- ½ teaspoon coriander seeds
- About 5 quarts (4.7 l) water, or to cover
- ½ teaspoon black peppercorns
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