Add Flavor Wherever Possible

Never Let the Fish Die For Nothing

OK you had a couple of weeks of amazing fishing success. Got a bunch of Striped Bass and Bluefish. You filleted and ate them all. Being a good steward of the ocean, you need to do something with what is left of the carcasses. You could take the pieces and go Crabbing or, to consume more from the ocean, you could make fish stock then use that for other dishes like chowder, risotto or seafood stuffing to name a few. Below is a recipe for simple fish stock. Family try this or visit your fishmonger and ask for a fish carcass to make fish stock. They might not even charge you for it. The recipe is below. Enjoy!

For the best fish stock, make your own, even if you can’t exactly match the proportions 8suggested below. The main idea is to make a light, flavorful broth. Use the bones of white-fleshed fish—most fish mongers will give you bones for free.

Ingredients
SERVINGS: MAKES ABOUT 8 1/2 CUPS

• 2 pounds meaty halibut, cod, or sea bass bones, or a fish head, split
• 1 large onion, thinly sliced
• 1 large leek, white and pale-green parts only, thinly sliced
• 1 bay leaf
• 1 sprig flat-leaf parsley
• 1 sprig thyme
• 3 whole peppercorns

COOKING TIPS
For the Creamiest, Most Flavorful Fish, Poach It In Milk

INGREDIENTS
I Discovered the Easiest Way to Make All Boring Dinners Better

RECIPES

Preparation Special Equipment
Cheesecloth

Instructions
Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water. Bring almost to a boil over high heat (do not let it come to a boil). Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface, until flavors meld, 20–30 minutes. Strain stock through a fine-mesh sieve with cheesecloth into an 8-cup measuring cup or another pot; discard solids. Stock tastes best when freshly made.

Go Ahead: Stock can be made 2 months ahead. Let cool, then chill, uncovered, until cold. Transfer to an airtight container, cover, and freeze.
Recipe by David Tanis