My F&W
quick save (...)

Fish Stock

  • SERVINGS: Makes about 2 1/2 quarts

Use fish frames—the fish head and bones that remain once a fish has been filleted—from lean, white-fleshed fish such as red snapper, flounder, halibut, tilefish and porgy. Red snapper yields a particularly tasty stock. The vegetables in fish stock are thinly sliced to cook more quickly.

Plus: More Seafood Recipes and Tips

  1. 3 1/2 pounds red snapper frames
  2. 1 1/2 tablespoons olive oil
  3. 2 medium leeks, white and tender green only, thinly sliced
  4. 1 shallot, thinly sliced
  5. 1 small celery rib, thinly sliced
  6. 3 fresh thyme sprigs
  7. 2 fresh parsley sprigs
  8. 1/2 cup dry white wine
  9. 1 bay leaf
  10. 1 medium tomato, chopped
  11. Kosher salt
  1. Rinse the fish frames thoroughly under cold water. In a large nonreactive saucepan or small stockpot, warm the olive oil over moderate heat. Add the leeks, shallot, celery, thyme, parsley and fish frames, bending them to fit into the pan if necessary. Cook, stirring occasionally, until the fish frames turn white and the vegetables are fragrant, about 4 minutes.
  2. Add the wine and cook for 1 minute. Ad 2 1/2 quarts of water, the bay leaf, the tomato and a large pinch of salt. increase the heat to moderately high and bring to a gentle simmer. Skim and reduce the heat to low. Simmer the stock for 20 minutes, skimming often. Slowly pour the stock through a fine strainer into a large heatproof bowl, leaving behind any particles at the bottom of the pan. Season lightly with salt and let cool before refrigerating.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.