Prep 20 mins
Cook 25 mins
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
- 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
- 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.
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.
Great stock! I used the skeleton of a snapper with head and tail and kept it in the refrigerator until the next day. It set up into a lovely gel. Thanks for posting this one, Dawnab.
This was wonderful. I used two striped bass frames I had been keeping in the freezer for stock. I was a bit concerned by how strong it smelled while it was cooking, but the flavor was just right. I'll use this often, I'm sure - wouldn't change a thing. Thanks for posting!