Recipe information
Total Time
45 min
Yield
Makes about 12 cups
Ingredients
1
tablespoon unsalted butter, softened
3
lb mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and turbot), gills removed and bones and heads rinsed well
2
large onions, sliced
1
bunch fresh parsley stems (reserve leaves for another use)
6
tablespoons fresh lemon juice
1
1/2 teaspoons salt
10
cups cold water
1
1/2 cups dry white wine
Need to make a substitution?
Preparation
Step 1
Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (Mixture will steam in its own juices.) Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, skimming any froth, 25 minutes.
Step 2
Pour stock through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.