White Fish Stock

1. 1

   In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes.

2. 2

   Add 3 1/2 cups cold water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes.

3. 3

   Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered.

4. 4

   The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.