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
- 3 lb mixed bones and heads of white-fleshed fish (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), gills removed and bones and heads rinsed well
- Carbohydrate 0 g(0%)
- Cholesterol 11 mg(4%)
- Fat 0 g(1%)
- Fiber 0 g(0%)
- Protein 2 g(5%)
- 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 sieve into a large heatproof bowl, pressing on and discarding solids. If not using stock immediately, cool, uncovered, before chilling, covered. Cooks' note:·Stock can be made 2 days ahead and chilled, covered, 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 sieve into a large heatproof bowl, pressing on and discarding solids. If not using stock immediately, cool, uncovered, before chilling, covered. Cooks' note:·Stock can be made 2 days ahead and chilled, covered, or frozen 1 month.
