This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
● Place the bones, onions, carrots, celery, thyme, bay leaves, wine and cold water in a stockpot and bring to a boil over high heat. As it heats, skim off any scum that gathers on the surface. Once it comes to a boil, reduce the heat to medium-low. Let simmer about 30 minutes, skimming the surface as needed.
● Taste and season with salt. Strain the stock through a fine mesh strainer. Discard the solids. Stock will keep, frozen, up to 3 months.
4-5 lbs. fish bones and heads
2 small onions, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
6-7 sprigs fresh thyme
2 bay leaves
1 cup dry white
6 quarts cold water
1 Tbsp. kosher salt
2 small onions, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
6-7 sprigs fresh thyme
2 bay leaves
1 cup dry white
6 quarts cold water
1 Tbsp. kosher salt
This article appears in December 2014.