MICHAEL WHITE'S FISH STOCK
Use this fish stock to make chef Michael White's delicious Fish Stew with Saffron Couscous.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- 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.
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