Recipe information
Yield
Makes about 1 gallon
Ingredients
2 pounds whitefish carcass (such as snapper or flounder), including bones
3 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 white onion, cut into eighths
1 tablespoon whole black peppercorns
6 sprigs flat-leaf parsley
4 sprigs thyme
water
Preparation
Step 1
Place the fish carcass and all other ingredients in an 8-quart stockpot. Fill the stockpot with water and bring to a gentle simmer over medium heat. When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface.
Step 2
Pour the stock mixture through a fine-mesh strainer. Discard the vegetables and herbs and use the stock as directed.
Latin Ladles
