Fish Stock

1. 1

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

2. 2

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

3. 3

   Simmer stock 20 minutes.

4. 4

   Pour stock through a fine sieve into a heatproof bowl and cool, uncovered.

5. 5

   Stock keeps, covered and chilled, 3 days, or frozen in an airtight container, 3 months.

No additional tips available.