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Use this fish stock to make chef Michael White's delicious Fish Stew with Saffron Couscous.

The Martha Stewart Show, May 2009, The Martha Stewart Show, The Martha Stewart Show, Episode 4147


Recipe Summary test

Makes about 8 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Cool completely before storing.

Cook's Notes

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

Cook's Notes

Store in an airtight container, refrigerated, up to 1 week.