Fish Stock

This recipe for fish stock, from Martha Stewart's "Entertaining," can be used to make a delicious fish chowder.

  • Yield: Makes about 2 quarts

Source: Entertaining


  • 3 pounds bones of whitefish (founder, fluke)
  • 2 cups dry white wine
  • 3 bay leaves
  • 3 stems parsley
  • Sprig of thyme
  • 1 teaspoon salt
  • 2 quarts water


  1. Put all ingredients into stockpot. Bring to a boil, reduce heat, and simmer for 25 minutes. Skim, cool, and strain through a fine mesh.

Cook's Notes

Freeze any unused stock.


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