Recipe - White Fish Stock

1 pound Bones and trimmings of any
white fish; flounder, or
; such as sole, whiting,
chopped
1 cup Sliced onion
12 Long parsley sprigs
2 tablespoon Fresh lemon juice; or to
taste
One half teaspoon Salt
One half cup Dry white wine

In a wellbuttered heavy saucepan combine the fish bones and trimmings, the
onion, the parsley, the lemon juice, and the salt and steam the mixture,
covered, over moderately high heat for 5 minutes. Add 3 One half cups cold water
and the wine, bring the liquid to a boil, skimming the froth, and simmer
the stock for 20 minutes. Strain the stock through a fine sieve into a
bowl, let it cool to warm, and chill it, covered. The stock keeps, covered
and chilled, for 1 week if it is brought to a boil every 2 days and then
allowed to cool to warm, uncovered, before being chilled again, and keeps,
frozen, for 3 months.

Makes about 3 cups.

Gourmet December 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.