Because this fish stock freezes well, you can double the recipe; use one batch, and freeze the second one for later use.

　　

Ingredients

makes about 2 1/2 quarts

　　4 pounds heads and bones of non-oily fish, such as sole, flounder, snapper, or bass

　　2 dried bay leaves

　　8 sprigs fresh flat-leaf parsley

　　1 bunch fresh thyme

　　1/2 bunch fresh tarragon

　　1 1/2 teaspoons whole fennel seeds

　　8 whole black peppercorns

　　3 tablespoons unsalted butter

　　1 large leek, white and pale-green parts, quartered and sliced 1/4 inch thick, well washed

　　1 medium onion, cut into 1/4-inch dice

　　8 ounces white mushrooms, wiped clean, cut into 1/4-inch dice

　　2 medium carrots, cut into 1/4-inch dice

　　2 celery stalks, cut into 1/4-inch dice

　　1/2 fennel bulb, cut into 1/4-inch dice

　　1 cup dry white wine

　　

Step 1

Remove the gills and any blood from the fish heads; thoroughly wash the bones, and cut them to fit in a 12-quart stockpot. Tie the bay leaves, parsley, thyme, tarragon, fennel seeds, and peppercorns in a small piece of cheesecloth to make a bouquet garni; set aside.

　　

Step 2

Melt the butter in the stockpot over medium heat; add the leek, onion, mushrooms, carrots, celery, and fennel, and cook until tender, 8 to 10 minutes. Increase the heat to medium high, and add the fish heads and bones. Cook, stirring, for 3 to 5 minutes. Add the wine, bouquet garni, and 2 1/2 quarts water, just covering the bones. Bring to a boil, reduce heat to low, skim, and let stock simmer for 25 minutes. Turn off heat; let sit for 10 minutes.

　　

Step 3

Prepare an ice-water bath. Strain the stock through a fine sieve into a large bowl; set the bowl in the ice bath to cool. Use within 1 day, or freeze up to 3 months.

　　

Mediterranean Fish Stock

Step 4

To infuse your fish stock with the flavors of the Mediterranean, add one or more of the following ingredients: 1/2 teaspoon crumbled saffron threads, 6 sun-dried tomatoes (not packed in oil), 1 1/2 teaspoons sweet paprika, 1/2 teaspoon toasted fennel or cumin seeds, 3 garlic cloves, 20 shrimp shells, or the zest of 1 orange.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.