Name: Fish Stock
Cook time: 3600 s
Total time: 3600 s
Ingredients: olive oil; large onion (about 200 g), chopped; large carrot (about 100 g), chopped; fennel bulb (about 200 g), chopped (optional); celery stalks (about 150 g), chopped; Salt, to taste; white wine or vermouth; to 2.3 kg fish bones and heads; dried mushrooms (optional); to 4 bay leaves; star anise pod (optional); to 2 teaspoons dried or fresh thyme; or 4 pieces dried kombu kelp (optional); Chopped fennel fronds, from the fennel bulb

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Hi 👋 I’m Matthew, a multifaceted chef, food writer, photographer and native New Yorker. If you’ve made it here, it was probably through my many social pages where I share my love for storytelling through food. Over the last 19 years of my career in restaurants & food, along with having eaten at some of the most renowned places in the world, my palate and my experiences have brought me here to share with all of you.

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