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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Active time: 20 min Start to finish: 45 min Ingredients:
2 lb bones and trimmings of white fish such as halibut, snapper, flounder, and/or bass, chopped |
1 large onion, sliced |
1 medium fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb coarsely chopped |
24 fresh parsley sprigs (with long stems) |
1/4 cup fresh lemon juice |
1 teaspoon salt |
7 cups cold water |
1 cup dry white wine |
Directions:
1. Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat 5 minutes.
2. Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.
3. Cooks' note: Stock keeps 2 days. Cool, uncovered, then chill, covered.
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