| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | December 19 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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