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Premium bread machine — dual kneading blades, rectangular loaf
Large stock pot — batch stocks, pasta water, lobster, canning
Domed stoneware baker traps steam for artisan crust at home
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
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Premium bread machine — dual kneading blades, rectangular loaf
Large stock pot — batch stocks, pasta water, lobster, canning
Domed stoneware baker traps steam for artisan crust at home
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
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Rinse the fish bones well to remove any trace of blood. Heat the olive oil in a large pot over moderately high heat. Add the onions, celery, carrots, and fennel. Saute until the vegetables soften, about 5 minutes. Add the fish bones, wine, parsley, bay leaves, and 3 quarts cold water. Bring to a simmer over high heat, skimming any foam. Reduce the heat to maintain a gentle simmer and cook for 30 minutes. Strain. Chill the stock quickly in an ice-water bath. Refrigerate for up to 2 days or freeze for up to 2 months.