White Fish Stock

Name: White Fish Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters dry white wine; 6 Tbsps fresh lemon juice; 2 larges onions, sliced; 1 bunch fresh parsley stems (reserve leaves for another use); 2 teaspoons salt; 1 Tbsp unsalted butter, softened; 2 liters cold water; 1 kilograms 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

You can never have too many main course recipes, so give White Fish Stock Head to the store and pick up water, bones and heads of white-fleshed fish, onions, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Spread butter in bottom of a 6- to 8-quart heavy pot.

Ingredients you will need

Butter

Spread

Equipment you will use

Pot

Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (

Ingredients you will need

Lemon Juice

Parsley

Onion

Fish

Salt

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.

Ingredients you will need

Water

Wine

Pour stock through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.

Ingredients you will need

Stock

Equipment you will use

Sieve

Bowl

Stock can be made ahead and cooled completely, uncovered, then chilled, covered, for 2 days or frozen 1 month.

Ingredients you will need

Stock

Equipment

Pot

Sieve

Bowl

Ingredients

Servings:

355milliliters

dry white wine 6Tbsps

fresh lemon juice 2larges

onions, sliced 1bunch

fresh parsley stems (reserve leaves for another use)2teaspoons

salt 1Tbsp

unsalted butter, softened 2liters

cold water 1kilograms

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

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.