Cooks' note:
Stock can be made ahead and cooled completely, uncovered, then chilled, covered, for 2 days or frozen 1 month.
Recipe information
Total Time
45 min
Yield
Makes about 12 cups
Ingredients
1 tablespoon unsalted butter, softened
3 lb 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
2 large onions, sliced
1 bunch fresh parsley stems (reserve leaves for another use)
6 tablespoons fresh lemon juice
1 1/2 teaspoons salt
10 cups cold water
1 1/2 cups dry white wine
Preparation
Step 1
Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (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.
Step 2
Pour stock through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.
