To begin with, gather the following ingredients:
- 12 Pounds Assorted Fish Bones or Shellfish Shells
- 2 Tablespoons Butter (Unsalted)
- 3 Quarts Cold Water
- 1 Bottle Dry White Wine
- 8 Ounces White Onion (Unpeeled, Small Chop)
- 4 Ounces Celery Root (Unpeeled, Medium Dice)
- 4 Ounces Parsnips (Unpeeled, Medium Dice)
- 2 Tablespoons Whole White Peppercorns
- 2 Bay Leaves
- 2 Cloves Fresh Garlic
Fish bones can be found at most supermarkets that have a fresh fish counter. They are extremely cheap. Fresh bones should have a slight fishy or salty smell, be firm to the touch, and should not be slimy. Shellfish shells are not generally available in bulk. Save them when preparing a shrimp, prawn, crab, or lobster dinner. The shells should have a slight ocean smell and firm to the touch.
Recipe:
- Quickly sort through the fish bones or shellfish shells (whichever is being used) to ensure freshness. One or two spoiled shells or bones can ruin the entire stock.
- Melt the butter in a large stockpot over medium-high heat. Add the bones or shells and lightly sauté for 1-2 minutes. Fish bones will become slightly opaque. Shellfish shells will turn a bright red or orange.
- Add the water and wine. Bring to a gentle simmer. Skim any impurities that rise to the surface. Simmer for 5 minutes.
- Add the onions, celery root, parsnips, whole white peppercorns, bay leaves, and garlic. Continue to gently simmer for an additional thirty minutes. Carefully skim any impurities or fat that rise to the surface.
- Carefully strain the stock using a ladle and a fine meshed sieve. Cool rapidly or use immediately.
Tips:
It is very important to create as clear a stock as possible when dealing with seafood. Not only do impurities cloud the stock, but they also shorten the stock’s shelf life. The impurities are quick to sour, spoiling the stock.
Storage is often the main reason home chefs do not make their own stock. Fresh stocks have very short shelf lives. Even when they are refrigerated properly, they tend to sour in 4-5 days. However, they can be frozen, without affecting the quality, for several months. A clever tip is to fill plastic ice cube trays with the stock and freeze. This way a chef can use only the amount he/she needs without defrosting the entire batch.
Variations:
Try adding two or three whole red chilies when adding the other chopped vegetables. This will create a spicy seafood stock. Adjust the heat to your own taste. Use lobster shells instead of fish bones to create the sweetest and most famous of stocks. If using cooked lobster shells, omit sautéing in melted butter. Simply add the simmering water and wine mixture.
