Fish Stock

1. 1

   Cut away all traces of the liver and the gills from the bones and fish heads.

2. 2

   If you have time, soak the bones and fish heads in ice water for at least 20 minutes to extract any remaining blood.

3. 3

   In a large saucepan, heat the butter over medium heat.

4. 4

   Add the onion, mushrooms, and parsley and gently saute over medium heat until the onion is softened but not browned, about 3 minutes.

5. 5

   Add the fish heads and bones, cover, and cook for 15 minutes.

6. 6

   Add the wine, increase the heat to high, and reduce the liquid, uncovered, by half, about 3 minutes.

7. 7

   Add the water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.

8. 8

   Strain the stock and allow it to cool uncovered before refrigerating.

* Per serving · 4 servings · Values may vary.

No additional tips available.