Recipe by Dawnab
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
Top Review by DiverBro
This is an excellent, easy fish stock and I have made quite a few times for special occasions!!! I was using the stock for a seafood bisque and as a substitute of the fish bones I used shrimp shells, king crab leg shells and some scallop pieces. The meat from the shrimp and king crab was saved and then sauteed and added to the end bisque. Planning to make a gain this year for Christmas eve dinner.
- 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 See How It's Made
- Chop fish bones and trimmings and slice onion.
- In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.
- Add water and wine and bring to a boil, skimming froth.
- Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.
- Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.
- Stock keeps, frozen, 3 months.