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
- 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.
- Strain the broth and chill in an ice bath to cool down quickly.
- Refrigerate for up to 4 days or freeze for up to 60 days.