Fish Stock

Chefs use fish heads to make Fish Stock. Most home cooks simply use whitefish. You can add a French flair to fish stock by substituting 1 cup of dry white wine or ¾ cup of dry vermouth for an equal amount of water.

Yields about 4 cups

Ingredients:

• 2 pounds bone-in whitefish (flounder, halibut, etc.)
• 1 large onion, peeled and thinly sliced
• 1 tablespoon fresh lemon juice
• 4 cups water
• ¼ teaspoon sea salt

1. Add the fish, onion, lemon juice, water, and salt to the slow cooker. Cover and cook on low for 4 to 8 hours.
2. Strain through a fine sieve or fine wire-mesh strainer. Reserve the cooked fish for another use if desired. Discard the bones and onions. Refrigerate in a covered container and use within 2 days, or freeze for up to 3 months.

Warm Fish Fillet and Potato Salad

If you use meaty bone-in fish pieces to make Fish Stock, you can shred and cube the fish removed from those bones and add that fish over the top of some warm, boiled sliced red potatoes, diced red onion, and minced parsley. Dress with commercial red wine vinaigrette or one made using fresh lemon juice, Dijon mustard, salt, pepper, and extra-virgin olive oil.