No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Michael White's Fish Stock

Use this fish stock to make chef Michael White's delicious Fish Stew with Saffron Couscous.

  • Yield: Makes about 8 cups
Michael White's Fish Stock

Source: The Martha Stewart Show, May 2009


  • 6 whole cloves
  • 2 medium yellow onions
  • 2 cups dry white wine
  • 1/2 cup white-wine vinegar
  • 2 medium carrots, peeled and coarsely chopped
  • 1 large rib celery, leaves attached, trimmed and coarsely chopped
  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 dried bay leaf
  • 1/2 teaspoon coarse salt
  • Trimmings and bones from 2 to 3 lean white, non-oily fish


  1. Stick 3 cloves in each onion and transfer to a large pot along with 1 1/2 quarts water, wine, vinegar, carrots, celery, parsley, thyme, bay leaf, and salt. Bring to a boil over high heat.

  2. Add fish trimming and bones and reduce heat to a simmer. Cover and cook for 1 hour. Strain stock through a fine mesh sieve lined with cheesecloth into a large pan. Place pan over medium-high heat and reduce to about 8 cups; season with salt.

  3. Cool completely before storing.

Reviews (0)

Related Topics