Fish Stock

Recipe by Dawnab
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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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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