Ravenous Recipes: Fish Stock

.
* 3 Lbs Fish Bones and Fish Heads
* 3 large yellow Onions, quarted, outer skins removed
* 1 Celery base and tops, chopped
* 1 Carrot, chopped (or leftover peels)
* 3 Mushrooms, sliced
* Leek trimmings, if you have them
* 3 sprigs Thyme
* handful of Italian Parsley
* 1 fresh Bay Leaf
* 1 TB Black Peppercorns
* 2 Cups Dry White Wine - Savignon Blanc, Chardonnay, dry Riesling
* 1 Gallon Water
* 1/4 Cup Olive Oil

1. Cut out the gills and the bottom of the heads with the viscera. Cut of the part of the backbone that has been tainted by the viscera. Cut of fins and tail. Rinse thoroghly.

2. In a large stock pot, over medium heat, sweat the fish and vegetables in olive oil for 15 minutes. Add water and bring to a boil, skim scum and fat.

3. Reduce to a simmer. Add wine, herbs, black pepper and simmer for 30 minutes. Do not simmer for more than 35 minutes or the stock will take on the flavor of the bones, rather than the fish flavor. Strain.

- M.B.

* 1 Quart of Clam Juice
* 2 Quarts of Vegetable Broth

Combine in a pot and simmer for 10 minutes. You can happily stop here.

Or

You can add these ingredients and then simmer

* 1 Can of Tuna (don't drain - add the water from the can to your stock.)
* TB Black Peppercorns

Simmer for 10 minutes. Strain.

- M.B.

* 1 Quart Clam Juice
* 4 Quarts Water
* Leftover Shrimp Shells, Lobster Shells and/or Crab Shells
* 2 Yellow Onions, quartered, outer skins discarded
* 2 Carrots, chopped
* 2 Celery ribs, chopped
* Handful of Italian Parsley
* TB Black Peppercorns
* 1 Cup Brandy or Dry White Wine
* 1/4 Cup of Olive Oil
* (Optional: 2 TB tomato paste - use your judgement based on what you will use the stock for.)

1. Brown shellfish shells in a large pot with olive oil over medium heat.

2. Add water and bring to a boil. Skim froth. Add remaining ingredients. Simmer for 30 minutes. Strain.

- M.B.

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