Fumet de Poisson au Vin Blanc (White-Wine Fish Stock)
From Mastering the Art of French Cooking (Canada, UK), by Julia Child, Louisette Bertholle, and Simone Beck.
The following proportions are for the production of a fine, well-flavored fish stock to be used as the basis of a fish velouté sauce. A smaller quantity of fish would produce a lighter stock suitable for fish-poaching, or fish soups.
2 pounds (about 2 quarts) lean, fresh fish, fish heads, and/or bones and trimmings (halibut, whiting, or flounder are recommended, or use frozen fish of good quality. Fresh or cooked shellfish leftovers may be included.)
1 thinly sliced onion
6 to 8 parsley stems not the leaves, which will darken the stock
1 tsp lemon juice
1/4 tsp salt
1 cup dry white wine or 2/3 cup dry white vermouth
Cold water to cover ingredients
Optional: 1/4 cup fresh mushroom stems
Place all the ingredients in a 6- to 8-quart enameled or stainless steel saucepan or kettle. Bring to the simmer, skim, then simmer uncovered for 30 minutes. Strain through a fine sieve, and correct seasoning.
Fish stock may be refrigerated or frozen. If refrigerated, boil it up every 2 days to keep it from spoiling.
Yield: For about 2 cups