This recipe for fish stock, from Martha Stewart's "Entertaining," can be used to make a delicious fish chowder.
Yield Makes about 2 quarts
- 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
- Put all ingredients into stockpot. Bring to a boil, reduce heat, and simmer for 25 minutes. Skim, cool, and strain through a fine mesh.
Freeze any unused stock.
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