FISH STOCK
Instructions:
- 3 1/4lb (1.5kg) white fish bones with heads (from sole, bass, halibut, or snapper), gills and eyes removed
- 5 tbsp olive oil
- 1 yellow onion, cut into large dice
- 1 leek (white part only), cut into large dice
- 2 celery ribs, cut into large dice
- 1 bulb garlic, cut crosswise in half
- 10 coriander seeds
- 5 white peppercorns
- 1 1/4 cups dry white wine
- Cut the fish bones into 21/2in (6cm) pieces. Soak in cold water for 10 minutes, then drain in a colander.
- Heat the oil in a large, heavy pot. Add the onion, leek, celery, garlic, and spices, stir, and cook over low heat for 5 minutes until the vegetables start to soften. Pour in the wine. Increase the heat, bring to a boil, and reduce for 2 minutes.
- Add the fish bones and 6 cups cold water. Bring to a boil over high heat, then immediately turn down to a gentle simmer and shake the pan gently—most of the impurities will rise to the top. Skim off the scum with a ladle, then bring the stock back up to a moderate simmer.
- Cook for 20 minutes, skimming off any impurities as they appear. Strain the stock through a colander set over a bowl. Discard the bones and vegetables, then strain the stock through a fine sieve into a clean pan or bowl.
- Use the stock immediately, or cool quickly and refrigerate in a covered container.