Homemade Fish Stock

Method

1. 1

   Spread 1 Tbsp. unsalted butter, room temperature, over bottom of a 2–3-qt. heavy saucepan, then add 1 small onion, thinly sliced, 12 parsley stems, leaves removed and reserved for another use, 1 lb. mixed bones and heads of white-fleshed fish (such as Pacific cod, porgy, striped bass, and/or turbot), gills removed, bones and heads rinsed well, 2 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover and cook over medium-high heat 5 minutes.

2. 2

   Add ½ cup dry white wine and 3½ cups cold water and bring to a boil. Skim froth from surface, then reduce heat to medium and simmer, uncovered, 25 minutes.

3. 3

   Pour stock through a large fine-mesh sieve into a large bowl, pressing hard on solids to expel as much liquid as possible ; discard solids. Do Ahead: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 1 month. Editor’s note: This fish stock recipe was originally printed in the January 2006 issue of ‘Gourmet’; it has been updated for style. Head this way for more of our favorite fish dinners →

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