This recipe originally accompanied Poached Salmon with Basil Butter and "Succotash" .

　　This is a good, all-purpose stock for fish recipes. Be sure to rinse the bones very well as indicated to ensure a clean-tasting finished product. The best way to obtain five pounds of bones is to call your fishmonger and ask him or her to set them aside for you to collect at the end of the day.

　　

Ingredients

Makes about 6 quarts

　　5 pounds bones from any white-fleshed, non-fatty, non-oily fish, such as halibut, sea bass, sole, and/or turbot

　　2 medium onions, peeled and cut into 1-inch chunks

　　3 medium carrots, peeled and cut into 1-inch chunks

　　2 garlic heads, in their skins, cut in half horizontally

　　32 cups (2 gallons) cold water

　　

Step 1

Put the bones in a pot and rinse very well under cold running water, letting the water run over them continuously and changing it 3 or 4 times until the water appears clear in the pot, with no blood or cloudy discoloration. Drain the bones and pat dry with paper towels.

　　

Step 2

Put the bones, onions, carrots, garlic, and water in a large heavy-bottomed stockpot over medium heat. Bring to a boil and skim the surface with a spoon to remove any scum that rises to the top. Reduce the heat to a simmer and cook for 45 minutes.

　　

Step 3

Strain the stock through a fine-mesh strainer set over a large bowl. If not using right away, cool the stock. To do this, fill a very large bowl with ice, then set the bowl of stock in it, encouraging the hot liquid to cool quickly. The stock can be refridgerated in an airtight container for up to 3 days or frozen for up to 2 months.

　　Excerpted From Chanterelle: The Story and Recipes of a Restaurant Classic

　　Copyright 2008 by David Waltuck and Andrew Friedman

　　Used by Permission of Taunton Press Inc., Newton, CT

　　All Rights Reserved

　　No Portion of this Publication May be Reproduced Without Written Permission of Taunton