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| What You Need: |
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2 pounds fish trimmings: bones, heads and tails from any white-fleshed fish
1 medium-sized onion, peeled and thickly sliced
4 parsley sprigs
1 bay leaf
1 teaspoon salt
6 cups water
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| How To Cook: |
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1. Combine the fish trimmings, onion, parsley, bay leaf and sale in a 2- to 3-quart glass, enameled or stainless-steel saucepan.
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2. Pour in the water and bring to a boil over high heat. Reduce the heat to low, partially cover the pan, and simmer for 30 minutes.
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3. Strain the stock through a fine sieve set over a deep bowl, pressing down hard on the fish trimmings with the back of a spoon to extract their juices before discarding them. Cover tightly and refrigerate until ready to use.
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4. Fish stock may be frozen and stored in the freezer for months; it may be kept in the refrigerator for about a week if brought to a boil every second day.
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