Basic Fish Stock

Name: Basic Fish Stock
Ingredients: 1 1/2 to 2 pounds fish trimmings (bones, head, and skin); 2 medium onions, thinly sliced; 1 cup Chablis or other dry white wine; Juice of 1 medium lemon; 6 stems fresh parsley (do not use leaves); 1 bay leaf; 1/4 teaspoon salt; 1/8 teaspoon white pepper

8 ingredients

2 steps

Ingredients

1 1/2 to 2 pounds fish trimmings (bones, head, and skin)
2 medium onions, thinly sliced
1 cup Chablis or other dry white wine
Juice of 1 medium lemon
6 stems fresh parsley (do not use leaves)
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon white pepper

Directions

1

Combine all ingredients in a medium Dutch oven; cover with water. Simmer, uncovered, 30 minutes, skimming surface of stock frequently.
2

Strain stock into a large bowl, discarding fish trimmings and vegetables. Cool to room temperature. Skim clear stock, discarding sediment remaining in bottom of bowl. Cover; refrigerate until ready to use. Use as a base for poaching fish or to flavor fish sauces and soups.