Fish stock is one of the fastest stocks to make (less than an hour) and adds distinctive flavor to chowders and other fish stews. As with other stocks, the foundation is bones, but you can also eke flavor out of shells from lobster,
shrimp, or crab. Be sure the fish bones and shells are clean by rinsing under cold water before starting. Overcooked fish stock can taste bitter, so keep an eye on the pot.

YIELDS ABOUT 3 QUARTS

INGREDIENTS

• 3 cups crisp, acidic dry white wine, such as Sauvignon Blanc
• 5 lb. white fish bones, cut into 5-inch pieces (lobster, shrimp, or crab shells may be used, too, but avoid fatty fish like salmon)
• 2 onions, coarsely chopped
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 cloves garlic, peeled
• 1 tsp. black peppercorns
• 4 sprigs fresh thyme or 1 tsp. dried
• 1 bay leaf
• 3 quarts water

INSTRUCTIONS

1. Combine all the ingredients in a large stockpot and add 3 quarts water.
2. Bring to a boil, lower the heat and simmer uncovered for 30 minutes, skimming occasionally.
3. Strain through a fine sieve.
4. Taste and reduce for flavor if necessary.
5. Chill immediately in an ice bath or in the refrigerator.
6. When chilled, skim the fat.

NUTRITION INFORMATION PER 1 CUP:

• 80 CALORIES | 4g PROTEIN | 2g CARB | 1.5g TOTAL FAT | 0g SAT FAT | 0g MONO FAT | 0g POLY FAT | 0mg CHOL | 0mg SODIUM | 0g FIBER