The more I cook, the more I want to use every element of each ingredient, letting as little as possible go to waste. I prepared a beautiful red snapper dish for a dinner party the other night and saved all the fish bones to make a stock. There is nothing better than having homemade stock on hand to enhance the flavor in a dish. This fish stock will come in handy when Andre makes his delicious lobster risotto.


2 pounds fish bones and heads, rinsed
6 cups water
1 cup dry white wine
1 medium onion, thinly sliced
1 celery rib, thinly sliced
2 carrots, peeled, roughly chopped
1 garlic clove, coarsely chopped
1 cup of fennel stalks and fronds, roughly chopped, loosely packed
1 bunch of parsley, stalks included
3 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon sea salt


In a large pot, combine the fish bones and heads with the water, white wine, onion, celery, carrot, fennel, parsley, garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat. Simmer the stock for 30 minutes. Strain the fish stock through several layers of moistened cheesecloth.

*This fish stock can be made ahead and frozen for up to 1 month.

Adapted from Food and Wine.