We’re here to prove that you can make a worthy, delicious stock from the leftover bones of a whole roasted fish…especially if that fish is a Seremoni Grade Red Snapper. While you might not get the same clear, delicate stock as you would from unroasted bones, the carcass from a roasted fish still has lots of flavor to give and allows you to make use of every part of the fish. Aromatics like fennel and saffron add a luscious flavor that makes the stock’s flavor evocative of a delicious bouillabaisse. Season the finished stock with a pinch of salt and drink it by the mugful, or use it as the base for a fish soup or for our Zucchini and Confit Tomato Risotto.
Ingredients
2 Tbsp olive oil
1 leek, white part only, roughly chopped
1 head fennel, roughly chopped
Fine sea salt to season
Head (gills removed) and bones from one whole roasted Seremoni Grade Red Snapper
1 bay leaf
1 tsp whole black peppercorn
About 30 threads saffron
½ cup white wine
6 cups water
Instructions
Heat a stock pot over medium heat. Add the olive oil, swirl it to coat the pan, then add the chopped leeks, fennel and a pinch of salt. Cook over medium heat, stirring occasionally, until the vegetables have begun to soften, about 5 minutes.
Add the fish head and bones and give everything a good stir. Add the peppercorns, bay leaf, and saffron threads, then deglaze the pot with the wine.
Let the wine simmer for a minute or two, then add the water. It should just cover the bones.
Bring the stock to a boil, skimming any scum that rises to the surface, then lower the heat to maintain a gentle simmer. Cook for 15 minutes, then strain the stock. Season with a pinch of salt, just enough to bring the flavor into clarity.
Store the stock for a couple days in the fridge, or for many months in the freezer.
