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KEEP SCREEN ON

Yield: Makes about 12 cups

Ingredients
Ingredients
1 tablespoon unsalted butter, softened

3 pounds 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 tablespoons fresh lemon juice

1 1/2 teaspoons salt

10 cups cold water

1 1/2 cups dry white wine

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Based on 7 ratings

Preparation Method

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