FISH STOCK FOR CATALAN SEAFOOD STEW

By BobD

Ingredients

• 6 CUPS
• 2 lb bones and trimmings of white-fleshed fish
• 1 large onion, sliced
• 1 medium fennel bulb, coarsely chopped
• 24 parsley sprigs
• 1/4 cup fresh lemon juice
• 7 cups cold water
• 1 cup dry white wine

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Butter bottom and side of a large heavy pot, then add all ingredients except water and wine. Add 1 teaspoon salt.

Cook, covered, over medium heat 5 minutes.

Add water and wine and bring to a boil, skimming foam, then simmer, uncovered, 20 minutes.

Strain stock through a fine-mesh sieve into a large bowl, discarding solids.

COOKS NOTE: Fish stock keeps, chilled (covered once cool), 2 days.