This is the base for so many recipes. We used it in our Freshwater Whitefish Chowder on Show #108, but there are plenty of ways to use this basic stock.

Ingredients:

5 lbs fish carcasses

1 diced white onion

12 oz. mushrooms

2 stalks diced celery

1 head garlic cut in half

1 cup dry white wine

3 bay leaves

4 sprigs parsley

3 quarts water

2 tbsp. olive oil

Method:

In a large stock pot heat the olive oil over medium and add fish carcasses. Stir for 5-8 minutes. Add the onions, mushrooms, celery, and garlic. Stir for 5 minutes. Add the white wine, bay leaves, and parsley. Let bubble for 2-3 minutes and add the water. Bring to a simmer. Skim off and discard the white froth as it rises to the surface. Maintain a gentle simmer for about 30 minutes. Remove the broth from the heat and strain it through a fine sieve and discard all the remaining solids. The broth is now ready to use.

To make into a glace, place the broth or stock into a large stock pot over high heat and reduce until a cup to 1/2 cup of thick syrup remains. Can be frozen and used for other recipes. Be aware that heavily reduced fish stocks tend to be extremely strong and bitter. Use sparingly.

Makes about 3 quarts