White Fish Stock

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.