Fish Stock

Name: Fish Stock
Ingredients: 2 pounds fish bones and heads (avoid oily, strong-flavored fish such as mackerel and bluefish); 2 tablespoons butter; 1 onion, sliced; 1/4 pound mushrooms, light parts only, sliced (optional, see Notes); 10 sprigs parsley; 3/4 cup dry white wine; 3 cups water

7 ingredients

8 steps

Ingredients

2 pounds fish bones and heads (avoid oily, strong-flavored fish such as mackerel and bluefish)
2 tablespoons butter
1 onion, sliced
1/4 pound mushrooms, light parts only, sliced (optional, see Notes)
10 sprigs parsley
3/4 cup dry white wine
3 cups water

Directions

1

Cut away all traces of the liver and the gills from the bones and fish heads.
2

If you have time, soak the bones and fish heads in ice water for at least 20 minutes to extract any remaining blood.
3

In a large saucepan, heat the butter over medium heat.
4

Add the onion, mushrooms, and parsley and gently saute over medium heat until the onion is softened but not browned, about 3 minutes.
5

Add the fish heads and bones, cover, and cook for 15 minutes.
6

Add the wine, increase the heat to high, and reduce the liquid, uncovered, by half, about 3 minutes.
7

Add the water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
8

Strain the stock and allow it to cool uncovered before refrigerating.