Fish and Shellfish Stock

  • bay leaf
  • clove garlic, crushed and peeled
  • 1 Cup  dry white wine
  • small carrot, peeled, trimmed, and thinly sliced
  • small yellow onion, peeled and thinly sliced
  • tomatoes, coarsely chopped
  • small leek, whites and pale green parts only, trimmed,
  • rib celery, thinly sliced
  • 1 Tablespoon  tomato paste
  • 3 lbs  crustacean shells
  • 1 lb  white-fleshed fish heads (gills removed) and
  • 3 Tablespoons  olive oil
  • 1 bay leaf
  • 1 clove garlic, crushed and peeled
  • 1 cup dry white wine
  • 1 small carrot, peeled, trimmed, and thinly sliced
  • 1 small yellow onion, peeled and thinly sliced
  • 2 tomatoes, coarsely chopped
  • 1 small leek, whites and pale green parts only, trimmed,
  • 1 rib celery, thinly sliced
  • 1 tbsp tomato paste
  • 3 lbs crustacean shells
  • 1 lb white-fleshed fish heads (gills removed) and
  • 3 tbsp olive oil
This Catalonian fish stock has an intense flavor ideal for making sauces.

Directions RichSnippets

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