FISH STOCK (about 6 cups)

2 pounds bones and trimmings of white fish, such as halibut, snapper, flounder and/or bass, chopped

1 large onion, sliced

1 medium fennel bulb, stalks trimmed flush with bulb, bulb coarsely chopped

24 fresh parsley sprigs

¼ cup fresh lemon juice

1 teaspoon salt

7 cups cold water

1 cup dry white wine



1. Generously butter bottom and sides of a 4 to 6 quart heavy pot. Put fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice and salt in buttered pot and cook, covered, over moderate heat for 5 minutes. Add water and wine and bring to a boil, skimming off froth. Reduce heat and simmer, uncovered, for 20 minutes.

2. Pour stock through a fine-mesh sieve into a large bowl. Discard solids. If not using stock right away, cool completely, uncovered, then refrigerate, covered. The stock can be refrigerated for up to 2 days or frozen for up to 3 months.


from Melissa Kelly, chef-owner of Primo Restaurant in Rockland, Maine, printed in The Gourmet Cookbook

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