Active time: 20 min Start to finish: 45 min
Cooks' note:
• Stock keeps 2 days. Cool, uncovered, then chill, covered.
Recipe information
Yield
Makes about 1 1/2 quarts
Ingredients
2 lb bones and trimmings of white fish such as halibut, snapper, flounder, and/or bass, chopped
1 large onion, sliced
1 medium fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb coarsely chopped
24 fresh parsley sprigs (with long stems)
1/4 cup fresh lemon juice
1 teaspoon salt
7 cups cold water
1 cup dry white wine
Preparation
Step 1
Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat 5 minutes.
Step 2
Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.
