White Fish Stock

Name: White Fish Stock
Ingredients: 1 tablespoon unsalted butter, softened; 3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and/or turbot),gills removed and bones and heads rinsed well; 2 large onions, sliced; 1 bunch parsley stems (reserve leaves for another use); 6 tablespoons fresh lemon juice; 1 1/2 teaspoons salt; 10 cups cold water; 1 1/2 cups dry white wine

8 ingredients

2 steps

Ingredients

1 tablespoon unsalted butter, softened
3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and/or turbot),gills removed and bones and heads rinsed well
2 large onions, sliced
1 bunch parsley stems (reserve leaves for another use)
6 tablespoons fresh lemon juice
1 1/2 teaspoons salt
10 cups cold water
1 1/2 cups dry white wine

Directions

1

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.
2

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.