Title: White Fish Stock
Categories: December 19
Yield: 1 servings

1 lb Bones and trimmings of any
-white fish; flounder, or
; such as sole, whiting,
-chopped
1 c Sliced onion
12 Long parsley sprigs
2 tb Fresh lemon juice; or to
-taste
1/2 ts Salt
1/2 c Dry white wine

In a well-buttered 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 1/2 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.