Fish stock
2 T. Extra virgin olive oil
1 T. Butter
1 Large yellow onion, minced fine
1 Carrot, minced fine
1 Celery rib, minced fine
3 Garlic cloves, minced
Kosher salt
1 T. Tomato paste
2 C. Red wine
Head, tail and bones of 1 whole fish
3 Q. fresh water
Tie together;
6 Parsley stems
2” Sprig fresh rosemary
2 Sprigs fresh thyme
3 Sprigs fresh marjoram
1 Bay leaf
White pepper, freshly cracked
2 oz. Dry sherry
Heat butter and oil in a heavy stockpot over low heat. Add onion,
carrot, celery and garlic, cook until onion is translucent.
Stir tomato paste into the aromatics, cook until it has become a rust color 5 – 10 minutes, stirring as needed. Add the wine, increase heat to medium and cook until reduced by half.
Add water, fish and bundled herbs to the stockpot, heat over medium to a bare simmer, reduce heat to low, cover and cook for 1 hour.
Strain stock through a colander lined with cheese cloth, defat as
needed, season to taste, stir in the sherry.
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