White Fish Stock

Name: White Fish Stock
Ingredients: 1 tablespoon unsalted butter, softened; 1 lb mixed bones and heads of white-fleshed fish (such as Pacific cod, porgy, striped bass, turbot, or any combination of these), gills removed and bones and heads rinsed well; 1 small onion, sliced (1 cup); 12 fresh parsley stems (reserve leaves for another use); 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 cup dry white wine; 3 1/2 cups cold water

8 ingredients

3 steps

Ingredients

1 tablespoon unsalted butter, softened
1 lb mixed bones and heads of white-fleshed fish (such as Pacific cod, porgy, striped bass, turbot, or any combination of these), gills removed and bones and heads rinsed well
1 small onion, sliced (1 cup)
12 fresh parsley stems (reserve leaves for another use)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 cup dry white wine
3 1/2 cups cold water

Directions

1

Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
2

Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
3

Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.