Use this fish stock to make Peruvian Sudado De Pescado, a classic fish stew recipe, courtesy of editorial assistant Camila de Onis.
- 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.