Master Fish Stock

Name: Master Fish Stock
Ingredients: 1 pound fish head and bones, gills removed (see Note); Ice water; 1/4 cup extra-virgin olive oil; 1 medium yellow onion, coarsely chopped; 1 medium fennel bulb, coarsely chopped; 4 celery ribs, coarsely chopped; 4 garlic cloves, halved; 1/2 pound mussels, scrubbed and debearded; 1/2 pound littleneck clams, scrubbed; One 750-ml bottle dry white wine; 4 quarts chicken stock or low-sodium chicken broth; 1 lemon, thinly sliced; 6 thyme sprigs; 6 parsley sprigs; 1 bay leaf; 1 teaspoon white peppercorns

16 ingredients

9 steps

Ingredients

1 pound fish head and bones, gills removed (see Note)
Ice water
1/4 cup extra-virgin olive oil
1 medium yellow onion, coarsely chopped
1 medium fennel bulb, coarsely chopped
4 celery ribs, coarsely chopped
4 garlic cloves, halved
1/2 pound mussels, scrubbed and debearded
1/2 pound littleneck clams, scrubbed
One 750-ml bottle dry white wine
4 quarts chicken stock or low-sodium chicken broth
1 lemon, thinly sliced
6 thyme sprigs
6 parsley sprigs
1 bay leaf
1 teaspoon white peppercorns

Directions

1

Put the fish head and bones in a large bowl, cover with ice water and let soak for 1 hour.
2

Drain well.
3

In a large stockpot, heat the olive oil.
4

Add the onion, fennel, celery and garlic and cook over low heat, stirring occasionally, until softened but not browned, about 15 minutes.
5

Add the fish head and bones along with the mussels, clams, white wine and chicken stock.
6

Bring to a simmer over low heat and simmer for 1 hour, skimming off the foam as it rises to the surface.
7

Remove from the heat and stir in the lemon, thyme and parsley sprigs, bay leaf and peppercorns.
8

Let steep for 30 minutes.
9

Strain the broth through a fine sieve and refrigerate until ready to use.