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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.