Classic Fish Stock

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Appears in Cook's Illustrated November/December 1994

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

SERVES Makes 2 - 2 1/2 quarts

TIME 1½ 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...

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