White fish stock

1 servings

Ingredients

Quantity Ingredient
1 pounds Bones and trimmings of any white fish; flounder, or
; such as sole, whiting, chopped
1 cup Sliced onion
12 Long parsley sprigs
2 tablespoons Fresh lemon juice; or to taste
½ teaspoon Salt
½ cup Dry white wine

Directions

In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add 3½ cups cold water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

Makes about 3 cups.

Gourmet December 1990

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