Fish Stock

1. 1

   Chop fish bones and trimmings and slice onion.

2. 2

   In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.

3. 3

   Add water and wine and bring to a boil, skimming froth.

4. 4

   Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.

5. 5

   Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.

6. 6

   Stock keeps, frozen, 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.