Fish Stock

Recipe Ingredients

1 lb	454g / 16oz	Any white fish bones and trimmings - chopped
		(such as sole, flounder, or whiting)
1 cup	62g / 2.2oz	Sliced onion
12		Fresh parsley sprigs with long stems
2 tablespoons	30ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
3 1/2 cups	829ml	Cold water
1/2 cup	118ml	Dry white wine

Recipe Instructions

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 bowl. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock can be frozen up to 3 months.

This recipe yields about 3 cups of stock.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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