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1
Set a 1-gallon stockpot over a medium-heat and add the butter to the pan.
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2
When the butter has melted, add the onion, parsley and fish bones to the pot.
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3
Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes.
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4
Uncover the pot and add the white wine and lemon juice to the pot.
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5
Stir gently and cover with the cold water.
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6
Add the remaining items to the stockpot and raise the heat.
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7
Bring the contents of the pot to a boil, and reduce to a simmer.
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8
Cook the stock for 45 minutes to 1 hour.
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9
Strain and cool the stock in an ice bath.
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10
Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
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11
Yield: about 2 quarts
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12
Seafood Risotto: (made from fish stock)
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13
1 tablespoon olive oil
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14
1 cup chopped onions
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15
Salt and freshly ground black pepper
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16
1 teaspoon chopped garlic
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17
1 cup arborio rice
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18
3 cups seafood stock
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19
1/2 pound shrimp, peeled and deveined
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20
1/2 pound Alaskan halibut, cut into 1 1/2-inch pieces
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21
1 tablespoon butter
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22
1/4 cup heavy cream
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23
3 tablespoons chopped green onions
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24
2 tablespoons finely chopped fresh parsley leaves
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25
In a large saute pan, over medium heat, add the oil and heat.
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26
When the oil is hot, add the onions, season with salt and pepper and saute until the onions are slightly soft, about 3 minutes.
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27
Add the garlic and cook for 30 seconds.
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28
Add the rice and saute until the rice is coated with the oil, about 2 minutes.
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29
Add 1 cup of the stock and simmer, stirring often, until the stock is almost completely absorbed by the rice.
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30
Add another 1 cup of stock and cook, stirring, until the stock is absorbed by the rice.
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31
Add the final 1 cup of stock and cook about 5 minutes, the rice should be getting tender, but the mixture should still be a little soupy.
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32
Season the seafood well with salt and pepper.
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33
Add the seafood to the mixture and cook until the rice is tender and the mixture is no longer soupy, about 5 more minutes.
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34
It should take about 20 minutes to incorporate all of the stock and until the rice is tender.
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35
Stir in the butter, cream, and green onions and cook about 2 minutes.
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36
Remove from the heat.
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37
Spoon the risotto into shallow bowls.
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38
Garnish with parsley.
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39
Yield: 4 to 6 servings
