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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 pound bones and trimmings of any white fish such as sole, flounder, orwhiting |
1 onion |
12 fresh parsley sprigs with long stems |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
3 1/2 cups cold water |
1/2 cup dry white wine |
Directions:
1. Chop fish bones and trimmings and slice onion. In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes. Add water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.
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