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.
Stock keeps, covered and chilled, 2 days or frozen 1 month.
Recipe information
Total Time
45 min
Yield
Makes about 12 cups
Ingredients
Preparation
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.
