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Chef Michael Mina

FISH STOCK
Michael Lomonaco - New York City
Adapted by StarChefs

Yield: Serves 4

  • 2 pounds fish bones from non oily fish*
  • 1 large onion, peeled and diced
  • 2 stalks celery, washed and chopped, including leaves
  • 1/4 cup chopped flat-leaf parsley, leaves and stems
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 teaspoon white peppercorns
  • 1/4 teaspoon salt
  • 2 quarts water
  • 1/2 cup dry white wine, such as Chardonnay
*Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour. While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock though a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice-water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. the stock can also be kept frozen for as long as 6 months.

*Use only fish bones that come from non oily fish, such as a red snapper, flounder, sea bass, or sole. avoid salmon, pompano, tuna, and other fish with strong and fatty flavors.

Chef's Tips
: 1. Cover the ingredients in your stock pot with an extra 2 inches of water, and make sure they remain covered throughout the time they are cooking, even if that means adding more water at various intervals.

2. Avoid cooking the stock at a boil as this will result in a cloudy stock.


 
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