 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 to 2 pounds fish trimmings (bones, head, and skin) |
2 medium onions, thinly sliced |
1 cup chablis or other dry white wine |
juice of 1 medium lemon |
6 stems fresh parsley (do not use leaves) |
1 bay leaf |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Combine all ingredients in a medium Dutch oven; cover with water. Simmer, uncovered, 30 minutes, skimming surface of stock frequently.
2. Strain stock into a large bowl, discarding fish trimmings and vegetables. Cool to room temperature. Skim clear stock, discarding sediment remaining in bottom of bowl. Cover; refrigerate until ready to use. Use as a base for poaching fish or to flavor fish sauces and soups.
|
|