Fish Broth

It is virtually impossible to reproduce restaurant quality seafood-based stews or soups at home unless you make your own fish broth. Make sure the bones are cut into small pieces to get maximum flavor extraction.

Makes 1½ gallons

• 10 pounds white fish bones, such as halibut (not salmon)
• 2 gallons cold water
• 1 cup Twomey Sauvignon Blanc
• 1 pound white onion, diced large
• 4 ounces leeks, diced large
• 4 ounces celery, diced large
• 4 ounces fennel bulb, diced large
• ½ bunch fresh thyme
• ½ bunch fresh parsley
• 2 bay leaves
• 1 tablespoon black pepper

1. Place all the ingredients into a large 3 gallon stock pot over medium heat. Once liquid comes to a gentle boil turn heat to low and maintain a light simmer for 4 hours. (Do not stir or let the mixture come to a heavy boil; this will make the broth cloudy.) Skim off and discard any oil, foam or skin that forms on the surface of the both.
2. Strain the broth and chill in an ice bath to cool down quickly.
3. Refrigerate for up to 4 days or freeze for up to 60 days.