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
-
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.
-
Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
-
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.