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White Fish Stock

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

 1 tbsp Unsalted butter, softened
 3 lbs Mixed bones and heads of white-fleshed fish (such as Cod, Grouper, Monkfish), gills removed, bones and heads rinsed well
 2 Large onions, sliced
 1 bunch parsley stems
 6 tbsp Fresh lemon juice
 1 ½ tsp Salt
 10 cups Cold water
 1 ½ cups Dry White Wine
Preparation Method
1

Preparation Method

Spread butter in bottom of a 6-quart heavy pot. Add fish bones and heads, onions, parsley, juice and salt. Cook on Wolf cooktop over medium-high heat, covered, 5 minutes without stirring. Mixture will steam in its own juices. Add water and wine and bring to a boil. Reduce heat and simmer 25 minutes, uncovered, skimming off any foam. Pour stock immediately, cool broth uncovered. Cover and chill in Sub-Zero refrigerator. Stock will keep, covered in the refrigerator for 2 days or frozen for 1 month.