1. One hour before starting stock, immerse the fish pieces in cold water and let soak then drain and proceed. 2. Melt the butter in a large heavy pot ( 4 - 5 quarts). 3. Add fish, cover and cook over low heat 5 minutes, until fish flesh turns white. 4. Add the remaining ingredients, cover and cook for five to ten minutes, adding the wine after about five minutes. 5. Add 2 quarts of cold water and bring to a boil. 6. As soon as it begins to boil, reduce heat and simmer gently for about thirty minutes, skimming occasionally. 7. Strain and refrigerate or freeze according to your needs. 8. Note: If you make this in a stockpot with a colander insert, straining out and discarding the solids will be simplified and the stock itself will be much easier to strain. ---------------------------------------------------------------------------
Nutrition
Ingredients
