Name: Traditional Fish Stock
Yield: Makes about 2 quarts
Ingredients: 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood; 1/2 cup dry white wine; About 2 quarts water; 2 medium onions, very thinly sliced; 4 stalks celery, very thinly sliced; 2 medium carrots, very thinly sliced; 2 dried bay leaves; 1/4 cup roughly chopped fresh Italian parsley leaves and stems; 6 to 8 sprigs fresh thyme; 2 tablespoons black peppercorns; Kosher or sea salt

Image may contain Bowl Dish Food Meal Bread Soup Bowl Soup and Plant

This stock is even easier to put together than <epi:recipelink id="105266">Strong Fish Stockepi:recipelink. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile. In addition to chowder and seafood stews like bouillabaisse, you can use this to make fish velouté and delicate French sauces such as Bercy (based on velouté and shallots) or bonnefemme.</epi:recipelink></epi:recipelink>

Cook's Notes

Traditional Fish Stock and Strong Fish Stock (provided the Strong Fish Stock epi:recipelinkis not made with nontraditional fish like salmon or bluefish), can be used interchangeably in chowder. However, Strong Fish Stock is preferable for fish chowder and Traditional Fish Stock is preferable for chowders that use shellfish or a mixture of different seafoods. The milder Traditional Fish Stock lets the shellfish flavors come through more clearly. </epi:recipelink>

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

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

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.