Strong Fish Stock Recipe
Joyce Park stashed this in Food
Jasper White of Boston is a master of cooking fish. This recipe is a little fiddly but makes for a cleaner tasting stock as the basis for seafood soups.
Thanks, Joyce. Made this over the weekend - soup-herb. (added too much wine but no one seemed to mind...)
Is there such a thing as too much wine?
Is that a rhetorical question? :)