This recipe appears in:Striped Bass Chowder from 'The Catch'
Reprinted with permission from The Catch: Sea-to-Table Recipes, Stories & Secrets by Ben Sargent with Peter Kaminsky. Copyright 2013. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House. All rights reserved. Available wherever books are sold.
- 2 tablespoons olive oil
- 3 to 3 1/2 pounds fresh fish head and bones, rinsed
- 4 scallions, chopped
- 3 sprigs fresh thyme
- 4 sprigs fresh parsley
- Salt and freshly ground black pepper
- 1/2 cup white wine
In a large pot, heat the olive oil. Add the fish head and bones, scallions, thyme, and parsley and season with salt and pepper. Cook over medium heat until the fish head turns opaque on the bottom, about 2 minutes. Stir the bones and cook for a few minutes longer, until all the bones are opaque. Add the wine and cook for 1 minute. Add 2 quarts of water and bring to a simmer.
Simmer the stock over medium-low heat for 20 minutes, then strain the stock.