| Fish Stock ~ Fish Stock 1 pound bones and trimmings of any white fish 1 cup sliced onion 12 parsley stems 2 tbsp fresh lemon juice ½ tsp salt ½ cup dry white wine ½ cup of cold water butter In a well buttered heavy saucepan combine all ingredients except wine and water. Steam the mixture for 5 minutes covered. Add water, wine, bring to a boil, reduce to low boil, cook for about 20-25 minutes (skim froth often). Strain stock through a fine sieve, press on solids. Allow to cool. Stock may be frozen for later use. Makes 3 cups. Fish Stock 2 2 pounds bones from a white-fleshed, non-oily fish, including heads if possible 6 cups water 1 cup dry white wine 1 cup celery, coarsely chopped 1 cup onion, coarsely chopped 3 sprigs fresh thyme (or 1 tsp dried thyme) 1 bay leaf 10 black peppercorns If the fish heads are used remove the gills. Run the bones under cold running water. Place the bones in a kettle or deep sauce pan and add the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain Leftover stock may be frozen, for later use. Makes 6 cups |
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