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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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IThis is an adopted recipe, I am a seafood lover and think this is a great recipe, Original Intro states: A simple stock that freezes well Ingredients:
1 lb fish bones, and trimmings (any white fish such as sole, flounder, or whiting. halibut etc) |
1 onion |
12 sprigs fresh parsley, with long stems |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
3 1/2 cups cold water |
1/2 cup dry white wine |
Directions:
1. Chop fish bones and trimmings and slice onion.
2. In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.
3. Add water and wine and bring to a boil, skimming froth.
4. Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.
5. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.
6. Stock keeps, frozen, 3 months.
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