White Fish Stock

White Fish Stock

Info

Rating
Calories
17.0
Protein
3.0
Sodium
63.0

Description

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. This recipe makes more stock than you'll need for the fideos with mussels , but leftovers can be frozen and used for soups, stews, and sauces.

Ingredients

1 tablespoon unsalted butter, softened
3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and/or turbot),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-mesh sieve into a bowl, pressing on and then discarding solids. If not using stock immediately, cool, uncovered, then chill, covered.

Tags

    Fish Quick & Easy Gourmet
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