Makesabout 6 cups
- Active time:15 min
- Start to finish:45 min
ADAPTED FROM ALICIA JUANPERE, CATACURIAN COOKING SCHOOL, EL MASROIG, SPAIN
May 2008
This stock is a base for the Catalan Seafood Stew.
-
2
lb
bones and trimmings of white-fleshed fish
-
1
large onion, sliced
-
1
medium fennel bulb, coarsely chopped
-
24
parsley sprigs
-
1/4
cup
fresh lemon juice
-
7
cups
cold water
-
1
cup
dry white wine
-
Butter bottom and side of a large heavy pot, then add all ingredients except water and wine. Add 1 teaspoon salt. Cook, covered, over medium heat 5 minutes. Add water and wine and bring to a boil, skimming foam, then simmer, uncovered, 20 minutes.
-
Strain stock through a fine-mesh sieve into a large bowl, discarding solids.
Cooks’ note: Fish stock keeps, chilled (covered once cool), 2 days.
