White Fish Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 12 cups
- 1 1/2 teaspoons salt
- 6 tablespoons fresh lemon juice
- 1 1/2 cups dry white wine
- 1 tablespoon unsalted butter, softened
- 2 large onions, sliced
- Carbohydrate 0 g(0%)
- Cholesterol 5 mg(2%)
- Fat 0 g(0%)
- Fiber 0 g(0%)
- Protein 3 g(6%)
- Saturated Fat 0 g(1%)
- Sodium 65 mg(3%)
- Calories 19
Preparation Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (Mixture will steam in its own juices.) Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, skimming any foam, 25 minutes. Pour stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If not using stock immediately, cool, uncovered, then chill, covered. Cooks' note:Stock keeps, covered and chilled, 2 days or frozen 1 month.
Preparation Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (Mixture will steam in its own juices.) Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, skimming any foam, 25 minutes. Pour stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If not using stock immediately, cool, uncovered, then chill, covered. Cooks' note:Stock keeps, covered and chilled, 2 days or frozen 1 month.
