Grandpa Joe's
Italian Fish Stock

It's easier to make than it first appears, and it is definitely worth the effort.

About this recipe

Italians call it Zuppa di Mare or Zuppa di Pesce, the French call it Bouillabaisse, and in the Catalan-speaking regions of Spain it's called Suquet Dew Peix..  Whatever you call it, you will need an extraordinarily rich and full flavored fish stock to make it properly.  As you might expect, I only use this Italian Fish Stock to make Zuppa di Mare!

Ingredients

  • 1 yellow onion, roughly chopped
  • 1 leek, roughly chopped
  • extra virgin olive oil
  • 4 cloves garlic, roughly chopped
  • 4 ripe plum tomatoes, diced
  • 1 cup crushed tomatoes
  • 2 cups dry white wine
  • 1 cup clam juice
  • 6 cups water
  • 6 sprigs fresh thyme
  • 6 sprigs fresh Italian parsley
  • 1 tablespoon fresh basil, chopped
  • 2 bay leaves
  • 1/8 teaspoon fennel seed
  • 2 teaspoons kosher salt
  • 2 pounds fish heads and bones

Directions

  1. Rinse the fish heads and bones in cold water.
  2. In a Dutch oven, sauté the onions and leeks in 3 tablespoons of olive oil over medium heat until they are soft and translucent, about 5 minutes. 
  3. Add the garlic and tomatoes and cook 5 minutes more.
  4. Add the remaining ingredients, bring to a boil, lower the heat, and simmer uncovered for 45 minutes. 
  5. Using a fine mesh strainer, strain the stock, pressing the juices out of the solid ingredients.  Discard the solids.
  6. Correct the seasoning by adding more salt, if necessary.
Italian Fish Stock bubbling away.

Notes

  • When properly chilled after cooking, this stock can be prepared several days in advance.  It also can be frozen for up to a month.
Posted: February 2015.