Any fish market that fillets whole fish can provide fresh bones for your stock. Call ahead to reserve the bones as some markets put them in their own stock. When you have shrimp, lobster, or crab for dinner, freeze the shells for the next time you make fish stock. The stock tastes best when freshly made, but you can freeze it.

　　

Ingredients

makes about 3 quarts stock

　　2 pounds fish bones (from white-fleshed fish only; no salmon or other oily fish)

　　3 tablespoons extra-virgin olive oil

　　2 small yellow onions, halved and sliced

　　1 celery rib, sliced

　　2 carrots, sliced

　　1/2 fennel bulb, sliced

　　1 cup Cakebread Cellars Sauvignon Blanc

　　1 sprig flat-leaf parsley

　　2 bay leaves

　　

Step 1

Rinse the fish bones well to remove any trace of blood.

　　

Step 2

Heat the olive oil in a large pot over moderately high heat. Add the onions, celery, carrots, and fennel. Sauté until the vegetables soften, about 5 minutes. Add the fish bones, wine, parsley, bay leaves, and 3 quarts cold water. Bring to a simmer over high heat, skimming any foam. Reduce the heat to maintain a gentle simmer and cook for 30 minutes. Strain. Chill the stock quickly in an ice-water bath. Refrigerate for up to 2 days or freeze for up to 2 months.

　　The Cakebread Cellars American Harvest Cookbook