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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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.
4. Cooks' note: Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 2 days or frozen 1 month.
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