Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

Makes about 12 cups

　　1 tablespoon unsalted butter, softened

　　3 lb mixed bones and heads of white-fleshed fish (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), 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 sieve into a large heatproof bowl, pressing on and discarding solids. If not using stock immediately, cool, uncovered, before chilling, covered.

　　Cooks' note:

　　·Stock can be made 2 days ahead and chilled, covered, or frozen 1 month.