Basic fish stock

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

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