Active Time

　　15 min

　　Total Time

　　45 min

　　You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you. This recipe makes more stock than you'll need for the fideos with mussels , but leftovers can be frozen and used for soups, stews, and sauces.

　　

Ingredients

Makes about 12 cups

　　1 tablespoon unsalted butter, softened

　　3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and/or turbot),gills removed and bones and heads rinsed well

　　2 large onions, sliced

　　1 bunch 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

　　

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 foam, 25 minutes.

　　

Step 2

Pour stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If not using stock immediately, cool, uncovered, then chill, covered.

　　Cooks' note:

　　Stock keeps, covered and chilled, 2 days or frozen 1 month.