Homemade fish stock couldn't be easier to make. Just ask your fish seller for some bones. Use this fish stock in any seafood soup but especially in Monkfish à l'Armoricaine.
Makes 2 to 2 1/2 cups
- 1 pound fish bones—avoid oily fish like salmon, mackerel, or blue fish which can make the stock bitter
- 1 small onion, cut into small chunks
- 1 medium carrot, sliced
- 1 large sprig fresh thyme
- 1 bay leaf
- ¼ cup white wine, optional
1. Cut up the fish bones to manageable sizes with scissors or a cleaver, and place them in a large saucepan or medium Dutch oven.
2. Add the remaining ingredients and 4 cups water, or enough water to just cover the bones, and bring everything to a boil.
3. Skim off any foam that forms on top of the stock, partially cover, and simmer over medium-low heat 25 to 30 minutes.
4. Strain the stock through a fine mesh strainer, and reserve. Discard the bones and vegetables.
