| 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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