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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




  • 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

Cook's Note

Store in an airtight container, frozen, up to 3 months.


  1. Step 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. Step 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. Step 3

    Cool completely before storing.

The Martha Stewart Show, May 2009

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