Classic Fish Stock

Name: Classic Fish Stock
Yield: Makes 2 - 2 1/2 quarts
Ingredients: 3 pounds, fish trimmings, rinsed and cut into 3-inch pieces (see illustrations below); 1 , medium onion, cut into small dice; 2 , medium carrots, cut into small dice; 1 large rib, celery, cut into small dice; 8 , parsley stems, chopped; 1/4 , medium lemon; 1 cup, dry white wine; 10 , black peppercorns; 2 , bay leaves; 1 , dried chile pepper (of your choice)

5 comments

Appears in Cook's Illustrated November/December 1994

Fish & Seafood

Make Ahead

Soups

Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook the stock.

SERVESMakes 2 - 2 1/2 quarts

TIME1½ hours

WHY THIS RECIPE WORKS

We wanted a fish stew recipe that was flavorful and easy to make, with perfectly cooked—not overcooked—fish. We started our testing by making a favorite fish stew with homemade fish stock, water, chicken stock, and a cheater stock that star...

This is a members' feature.