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Active Time
15 min
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Total Time
45 min
Ingredients
Makes about 12 cups
Step 1
Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (Mixture will steam in its own juices.) Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, skimming any froth, 25 minutes.
Step 2
Pour stock through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.
Stock can be made ahead and cooled completely, uncovered, then chilled, covered, for 2 days or frozen 1 month.
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