Free Recipe White Fish Stock

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for White Fish Stock Recipe

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

White Fish Stock Preparation

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.

Cooking Temperature:

Recipe Serves: 1

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