This fish stock recipe is used to make Martha's Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce.
- Yield: Makes about 2 quarts
Source: The Martha Stewart Show, February Winter 2008
- 2 pounds cod fish bones
- Shells from about 1 pound of shrimp
- 2 cups dry white wine
- 3 bay leaves
- 3 stems parsley
- 1 sprig of fresh thyme
- 1 teaspoon coarse salt
Place all ingredients plus 2 quarts water in a large stockpot. Bring to a boil over high heat; immediately reduce heat to a simmer and cook for 25 minutes. Skim the surface and strain liquid through a fine mesh sieve into a clean container.