Serious Eats: Recipes

Fish Stock from 'The Catch'

Use this fish stock recipe in Ben Sargent's Striped Bass Chowder, from his new cookbook, 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.

Printed from

© Serious Eats