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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type whatever your seafood market can give you. This recipe makes more stock than you'll need for the fideos with mussels , but leftovers can be frozen and used for soups, stews, and sauces. 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.
3. Cooks' note: Stock keeps, covered and chilled, 2 days or frozen 1 month.
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