Gluten-Free

Active30 min

Total1 hr

Fish Stock

Fish stock is sometimes hard to find at the supermarket. Besides looking for shelf-stable ones, scout out the freezer for frozen stock with other seafood. If you make this one, you’ll need to seek out heads and bones at the fish counter of your grocery store or at a fish market.

Equipment: stockpot

• 3 pounds white fish heads and bones
• 2 cups dry white wine
• 2 onions, chopped
• 2 leeks, white parts only, cleaned and chopped (see Tip)
• 2 stalks celery, chopped
• 2 cloves garlic, crushed
• 4 sprigs fresh parsley
• 3 sprigs fresh thyme or ½ teaspoon dried
• 1 bay leaf
• 12-14 cups cold water

1. Rinse fish heads and bones in cool water and place in a nonaluminum stockpot. Add wine, onions, leeks, celery, garlic, parsley, thyme and bay leaf. Add enough cold water to cover. Bring just to a boil. Reduce heat to low, skim off any foam and simmer, uncovered, for 30 to 35 minutes, skimming occasionally.

2. Strain stock through a fine sieve. Let cool before storing.

►► MAKE AHEAD: Refrigerate for up to 1 week or freeze for up to 3 months.

Makes: about 12 cups

Analysis note: After straining, stock has negligible calories, nutrients and sodium.