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White Fish Stock

INGREDIENTS

1 tablespoon unsalted butter, softened
3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish), gills removed, bones and heads rinsed well
2 large onions, sliced
1 bunch parsley stems
6 tablespoons fresh lemon juice
1-1/2 teaspoons salt
10 cups cold water
1-1/2 cups dry white wine

PREPARATION

Spread butter in bottom of a 6-quart heavy pot. Add fish bones and heads, onions, parsley, juice and salt. Cook on Wolf cooktop over medium-high heat, covered, 5 minutes without stirring. Mixture will steam in its own juices. Add water and wine and bring to a boil. Reduce heat and simmer 25 minutes, uncovered, skimming off any foam. Pour stock immediately, cool broth uncovered. Cover and chill in Sub-Zero refrigerator. Stock will keep, covered in the refrigerator for 2 days or frozen for 1 month.

Makes about 12 cups.
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