How to Make Whitefish Stock

Use this bright-tasting stock as the base for a fish soup or sauce. Unlike meat or poultry stocks, fish stocks do not benefit from a long simmering. Makes about six cups.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 tbsp. butter
• 2 lbs. bones and trimmings of any white fish
• 4 tbsp. fresh lemon juice
• 2 cups sliced onion
• 24 long parsley sprigs
• 1 tsp. salt
• 7 cups cold water
• 1 cup dry white wine
• A Fine Sieves
• Groceries
• Ladles
• Skimmers
• Stockpots

1. Butter a stockpot or large saucepan.

2. Combine fish trimmings and bones, onion, parsley sprigs, fresh lemon juice and salt in the pot.

3. Steam mixture over medium-high heat for 5 minutes.

4. Add cold water and dry white wine.

5. Bring to boil, skim the froth and simmer for 20 minutes.

6. Strain stock through a fine sieve into a large bowl and let it cool to warm.

7. Cover and chill in refrigerator for up to a week by boiling every 2 days and then allowing stock to cool slightly while uncovered before chilling again.

Tips & Warnings

• Stock keeps for up to three months in the freezer.

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