Fish Stock


Slideshow: Amazing Seafood Recipes


  • Servings: MAKES ABOUT 1 1/2 QUARTS

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • 10 pounds fish bones (sea bass, red snapper or similar types work well)
  • 4 tablespoons unsalted butter
  • 2 stalks celery, chopped
  • 1 onion, peeled and chopped
  • 1 leek, peeled and chopped
  • 6 cloves garlic, peeled and halved
  • 2 cups white wine

How to make this recipe

  1. Sauté the fish bones in butter for 5 minutes. Place in a large pot with the vegetables and the wine. Cover with cold water and bring to a boil. Simmer for 30 minutes, skimming away any impurities that rise to the top. Strain through a cheesecloth and reduce to about 1 1/2 quarts.

Contributed By Published March 2011

481279 recipes/aspen-2003-fish-stock 2013-12-06T23:25:50+00:00 Charlie Trotter french|soups-and-stews|6|make-ahead|web-exclusive|weeknight-dinner march-2011,fish stock,fish soup,seafood stock,basic stock,Charlie Trotter,fish bones recipes,aspen-2003-fish-stock 481279

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5