This stock does not use much liquid nor does it cook for very long. The result is a perfectly balanced stock that adds a clean flavor to your favorite recipe.
For general information about making a good stock, see
Stock Basics.
Makes 2 quarts
2
lb fish heads and bones2
tbsp vegetable oil1
medium onion, peeled and thinly sliced1/4
fennel bulb, thinly sliced1
leek, thinly sliced15
white peppercorns1/4
tsp sea salt1
sprig fresh Italian parsley1
bay leaf1
cup dry white wine3
cups water
Remove the gills and eyes from the head. Wash the bones to remove any blood and get them as clean as you can. Cut the bones into smaller pieces no larger than 4 inches long.
Heat the oil in a large pot over medium heat. Add all the ingredients except for the water, wine and fish and cook until the vegetables have softened but not browned. Browning is bad as it will discolor the stock.
Add the bones and continue cooking for another ten minutes until the flesh around the bones is no longer translucent, stirring occasionally to ensure even cooking of the bones.
Add the wine and water and bring to a boil. Simmer for ten minutes, skimming off any foam that rises to the surface. Remove from heat and let it sit for an additional ten minutes.
Strain the liquid through a fine mesh sieve, pressing down to extract as much liquid as you can from the bones. Discard the bones and cool the stock before refrigerating it. The flavors in fish stock deteriorate quickly so use the stock within a day or two of being made.
To prepare bones and head for stock, they must be as clean as possible without any trace of blood. When using heads, the gills must be removed, as these will ruin the flavor of your stock. When using bodies, be sure to clean away the line of blood that runs along the underside of the spine.
You can alternatively make this stock using one pound of crustacean shells instead of fish bones. If so, make sure the shells are impeccably fresh or the resulting stock will be inferior in taste.