Fish Stock
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
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INGREDIENTS
Nutrition- 1lb fish bones, and trimmings (any white fish such as sole, flounder, or whiting. halibut etc)
- 1
- 12
- 2tablespoons fresh lemon juice
- 1⁄2teaspoon salt
- 3 1⁄2cups cold water
- 1⁄2cup dry white wine
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DIRECTIONS
- 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.
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