White Fish Stock

Name: White Fish Stock
Cook time: 15 min
Total time: 45 min
Yield: Makes about 12 cups
Ingredients: 1 tablespoon unsalted butter, softened; 3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and/or turbot),gills removed and bones and heads rinsed well; 2 large onions, sliced; 1 bunch 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

January 13, 2005

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you. This recipe makes more stock than you'll need for the fideos with mussels , but leftovers can be frozen and used for soups, stews, and sauces.

Cooks' note:

Stock keeps, covered and chilled, 2 days or frozen 1 month.

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