Hello Halibut Stock!

Well, right now is the season for Fresh Wild Alaskan Halibut, which is super delicious in my opinion.  

Buy this fish (or any wild caught) while it's in season to promote sustainable fishing ( http://www.msc.org/ ) 

This weeks "Seasonal Bistro" menu:

Shaved Celery & Fennel Salad with Sweet Pickled Radish 

Fresh Spinach & Chard Gratin

Nut Crusted Halibut with Spicy Lemon Cucumber Sauce

Puff Pastries with Blackberry Ice Cream & Chocolate Sauce

If you have a fishmonger that fillets his own Halibut, ask for the bones,  this makes the most flavorful fish stock.  Add whatever vegetables (lemons, tomatoes, carrots, celery, onion) you desire include lots of herbs (thyme, bay, parsley, peppercorns) & simmer stock for 30 minutes (fish stock doesn't take as long as meat stocks).  I like to stain it & then reduce for easier storage.  Halibut stock can be used for seafood pies, soups, white wine sauces.  For added flavor you can "sweat" the vegetables before you add water. Do not use mackerel or salmon in this recipe; their taste is too strong and heavy.

Halibut Stock
3 c cold water
1 onion
1 carrot
1 celery stalk 
sprinkle of black peppercorns
sprig of parsley
1 bay leaf
sprig of fresh thyme
3 garlic cloves
1/2 lemon
1 lb halibut fish bones

Place water, onion, carrot & celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for 30 minutes. Skim the surface of the soup, strain the stock, and refrigerate or freeze.