Fish Stock
By: Anonymous
Published: Thursday, December 10, 2009 - 12:02am

Ingredients




1 tablespoon butter
1 onion, finely chopped
1 1/2 pounds fish bones
1 cup white wine
4 cups water
10 peppercorns
1 bay leaf
3 stems tarragon
6 stems parsley

Preparation

1 Place the butter and onion in a large saucepan over low heat and cook until onion is soft, but not brown. 2 Add the fish bones, wine, water, peppercorns, and herbs and simmer for 20 minutes. 3 Skim the foam from the surface as the stock simmers. 4 Strain. 5 Refrigerate for up to 2 days or freeze for up to 2 months.