Fish Stew | America's Test Kitchen

Ingredients

• 3 pounds fish trimmings , rinsed and cut into 3-inch pieces
• 1 medium onion , cut into small dice
• 2 medium carrots , cut into small dice
• 1 large rib celery , cut into small dice
• 8 parsley stems , chopped
• 1 cup dry white wine
• 1/4 medium lemon
• 10 black peppercorn
• 2 bay leaves
• 1 dried chile pepper (of your choice)
• 2 tablespoons olive oil
• 1 medium rib celery , cut into small dice
• 1 medium carrot , peeled and cut into small dice
• 3 medium cloves garlic , minced
• 1/2 cup dry white wine
• 2 cups medium tomatoes , chopped, or canned tomatoes
• 2 large bay leaves
• 1/8 teaspoon cayenne pepper (or more to taste)
• Salt and ground black pepper
• 1/4 cup fresh parsley leaves
• 1 teaspoon dried thyme , or dried basil (optional)
• 3 pounds fish fillets , preferably a mix of firm and tender white fleshed fish, rinsed, patted dry, and cut into 3-to-4-ounce pieces
• 3 tablespoons fresh parsley leaves , for garnish