2000s Recipes + Menus
Fish Stock
Makesabout 6 cups
- Active time:15 min
- Start to finish:45 min
ADAPTED FROM ALICIA JUANPERE, CATACURIAN COOKING SCHOOL, EL MASROIG, SPAIN
May 2008
This stock is a base for the Catalan Seafood Stew.
- 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
-
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.
- Keywords
- seafood,
- alicia juanpere,
- soup,
- spanish,
- wine
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