Fish Stock

Name: Fish Stock
Yield: Makes about 6 quarts
Ingredients: 5 pounds bones from any white-fleshed, non-fatty, non-oily fish, such as halibut, sea bass, sole, and/or turbot; 2 medium onions, peeled and cut into 1-inch chunks; 3 medium carrots, peeled and cut into 1-inch chunks; 2 garlic heads, in their skins, cut in half horizontally; 32 cups (2 gallons) cold water

By David Waltuck and Andrew Friedman

September 8, 2008

This recipe originally accompanied Poached Salmon with Basil Butter and "Succotash" .

This is a good, all-purpose stock for fish recipes. Be sure to rinse the bones very well as indicated to ensure a clean-tasting finished product. The best way to obtain five pounds of bones is to call your fishmonger and ask him or her to set them aside for you to collect at the end of the day.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.