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BASIC PROVENCAL FISH STOCK

Since you have the advantage of a whole fish share – you now have the opportunity to make a good old basic fish stock. This way you recover the flavor of what you would have lost on a filet:)

Rinse 4 lb meaty fish bones in cold water. Then saute in olive oil:

  • ½ carrot

  • ½ leek

  • 1 small onion,rough chopped

  • ½ bay leaf

  • 1 stalk celery

  • little sliced fennel, bulbs, tops or seeds

  • a couple of garlic cloves to mellow out the flavor

  • 1 tomato

Put all above in a big stainless pot, and cover with 3 qts. of water. Bring slowly to boil over medium heat, and skim foam that rises to the surface.

Add:

  • 1 ½ c. white wine

  • ½ t. salt

Reduce heat to low and cook at bare simmer for 20 minutes. Remove bones and veggies from stockpot with a wire skimmer and pour the stock through cheesecloth lined colander or fine mesh sieve. Bottle clear broth and either freeze or use within a day or two.

 

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