White Fish Stock

Ingredients

• 4 lb. of sliced, blanched onions
• 4 bottle of white wine
• the juice of a lemon
• four quarts of cold water
• the parsley-stalks

Method

1. 1

   Butter the bottom of a thick, tall stewpan, put in the blanched onions and parsley-stalks, lay the fish remains on top.

2. 2

   Add lemon juice, cover, and heat to allow the fish to exude essence.

3. 3

   Moisten with white wine, reduce liquid by half, add cold water, bring to boil, skim, and cook for twenty minutes on moderate fire.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 12. The excerpt below is the record exactly as published.

4 bottle of white wine. 4 lb. of sliced, blanched onions. Preparation.—Butter the bottom of a thick, tall stewpan, put in the blanched onions and the parsley-stalks, and upon these aromatics lay the fish remains. Add the juice of a lemon, cover the stewpan, put it on the fire, and allow the fish to exude its essence, jerking the pan at intervals. Moisten, in the first place, with the white wine; then, with the lid off, reduce the liquid to about half. Now add four quarts of cold water, bring to the boil, skim, and then leave to cook for twenty minutes, only, on a moderate fire. The time allowed is ample for the purpose of extracting the aromatic and gelatinous properties contained in the bones, and a more protracted stew- ing would only impair the savour of the stock. Remarks upon White Fish Stock

Cook this with the app: pantry check, scaling, and the assistant.