Yield: 1 Servings
Measure | Ingredient |
---|---|
4 quarts | Water |
1 cup | Dry white wine |
4 pounds | Fish trimmings |
2 tablespoons | Lemon juice |
1 \N | Onion peeled/halved |
2 \N | Stalks celery, halved |
4 \N | Sprigs parsley |
2 \N | Sprigs thyme (or 1/2 t dried |
6 \N | Peppercorns |
BRING THE WATER AND WINE to a boil over high heat. Wash all the fish trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours. Strain the stock, extracting as much liquid as possible from the solids. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to six months.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini