Written By Denise Marchessault Food / How to Cook / Recipes May 7, 2021 Halibut Stock SHARE VIA: Facebook Twitter PinterestHalibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones and collars and cut them into manageable chunks. (They’re too unwieldy to chop with a chef’s knife.) Stock is easy to make, freezes beautifully, and is handy for fish-based soups and sauces. Makes about 8 cups. Ask your fish supplier to chop the bones into 2-3-inch chunks. Ingredients:3 Tbsp vegetable oil 2 onions, roughly chopped 2 stalks celery, roughly chopped 2 leeks, white part only, roughly chopped 1 fennel bulb, roughly chopped 4 whole garlic cloves, peeled and bruised with the side of a knife 1 cup dry white wine 2½-3 lbs fresh halibut trim, collar and bones, chopped into 2-3-inch chunks, rinsed in cold water, drained well 1 or a few sprigs of fresh thyme and a generous handful of fresh parsley, including stems, bundled together with kitchen string 2 bay leaves 1 tsp whole peppercorns Cold water Method:Heat the oil in a large stockpot over medium heat. Gently cook the onions, celery, leek, fennel, and garlic until the vegetables soften slightly, without browning. Add the wine and continue to cook until the wine has evaporated by about half. Add the fish bones and cook gently for a few minutes until the meat on the fish bones starts to turn opaque. Add the bundled herbs, bay leaves, peppercorns, and enough cold water to just cover the ingredients.Bring the stock to a gentle simmer and continue to simmer for 30 minutes, removing any foam that rises to the surface with a spoon or ladle. The stock should not boil.Strain the stock and discard the solids. Use immediately or refrigerate for up to three days. The stock can also be stored in plastic freezer bags and kept frozen for up to four months.Before using, skim any semi-solid fat that rises to the surface. Illustration:iStock.com/VladayoungDenise MarchessaultfishhalibutMasterclassrecipestock SHARE VIA: Facebook Twitter Pinterest Written By: Denise Marchessault ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More 2020 Issues / Beer / Drink / Food / Magazine March 1, 2020 March | April Issue Out Now March | April issue on the stands. Grab yours to see the Exceptional Eats! Readers’ Choice Awards winners. Go here to read ... Read More Comments are closed.