You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.
·Stock can be made 2 days ahead and chilled, covered, or frozen 1 month.
Recipe information
Total Time
45 minutes
Yield
Makes about 12 cups
Ingredients
Preparation
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 foam, 25 minutes.
Step 2
Pour stock through a fine sieve into a large heatproof bowl, pressing on and discarding solids. If not using stock immediately, cool, uncovered, before chilling, covered.
