A basic and versatile white fish stock recipe that can be used in a variety of dishes.
White Fish Stock
This white fish stock recipe is a basic and versatile recipe that can be used in a variety of dishes. The stock is made from mixed bones and heads of white- fleshed fish, onion, parsley stems, lemon juice, and salt.
Ingredients
- 1 tbsp unsalted butter, softened
- 1 lb mixed bones and heads of white-fleshed fish (such as Pacific cod, porgy, striped bass, turbot, or any combination of these), gills removed and bones and heads rinsed well
- 1 small onion, sliced
- 12 fresh parsley stems (reserve leaves for another use)
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 cup dry white wine
- 3 1/2 cups cold water
Directions
- Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
- Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.
- Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 2 days or frozen 1 month.