White Fish Stock

1. 1

   Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.

2. 2

   Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.

3. 3

   Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.

* Per serving · 4 servings · Values may vary.

No additional tips available.