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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. Ingredients:
1 tablespoon unsalted butter, softened |
3 lb mixed bones and heads of white-fleshed fish (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), 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 sieve into a large heatproof bowl, pressing on and discarding solids. If not using stock immediately, cool, uncovered, before chilling, covered.
3. Cooks' note: ·Stock can be made 2 days ahead and chilled, covered, or frozen 1 month.
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