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Fish Stock

  • SERVINGS: MAKES ABOUT 1 1/2 QUARTS
  • MAKE-AHEAD

  1. 10 pounds fish bones (sea bass, red snapper or similar types work well)
  2. 4 tablespoons unsalted butter
  3. 2 stalks celery, chopped
  4. 1 onion, peeled and chopped
  5. 1 leek, peeled and chopped
  6. 6 cloves garlic, peeled and halved
  7. 2 cups white wine
  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.