2000s Recipes + Menus
White Fish Stock
Makesabout 3 cups
- Active time:15 min
- Start to finish:45 min
ADAPTED FROM FAYE LEVY
January 2006
This stock is a base for Floyd Cardoz's Seared Fish with Maple Tamarind Glaze.
- 1 tablespoon unsalted butter, softened
- 1 lb mixed bones and heads of white-fleshed fish (such as Pacific cod, porgy, striped bass, turbot, or any combination of these), gills removed and bones and heads rinsed well
- 1 small onion, sliced (1 cup)
- 12 fresh parsley stems (reserve leaves for another use)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 3 1/2 cups cold water
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Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
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Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
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Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.
Cooks' note: Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 2 days or frozen 1 month.
- Keywords
- seafood
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