Norman Van Aken, © 2011
To make this into Fish Head Soup. Strain this and then cook fresh vegetables, chilies, herbs and potatoes as desired and top it with this stock. Garnish with one cooked well fish head if feeling sporty… N.
Yield: 1 Gallon
5 pounds fish frames from non-oily fish (such as Snapper or Grouper)
1/2 Cup Extra Virgin Olive Oil
2 ounces whole Butter
1 head of roughly chopped fennel, all parts included
3 washed and roughly chopped leeks
7 spears cleaned and roughly chopped celery (No leaves)
2 bulbs Garlic, sliced in half
3 Cups white wine
1 gallon water
1/2 gallon ice
1 bunch thyme sprigs
1 bunch of flat leaf parsley stems included
1 Tablespoon of black peppercorns, toasted
2 bay leaves
Rinse the fish bones in a container with running water until the water is clear.
Drain well and pat dry. Chop the bones into pieces.
Heat a rondeau or heavy sauce pot over medium high heat. Add the oil and butter. Once the butter melts, add the vegetables. Cook, stirring, until the vegetables begin to soften and are well glazed, about 10 minutes.
Add the fish bones and stir. Cook until the flesh on the bones begin to turn white, then add the wine. Reduce the wine until almost dry then add the herbs, peppercorns, water and ice.
Bring to a boil, then turn the heat down to low and simmer for 1 hour.
Discard the solids using a wire skimmer and strain through a cone filter. Refrigerate until needed.