Basic fish stock - *p cooking class

1 servings

Ingredients

Quantity	Measure	Ingredient
4	quarts	Water
1	cup	Dry white wine
4	pounds	Fish trimmings
2	tablespoons	Lemon juice
1		Onion peeled/halved
2		Stalks celery, halved
4		Sprigs parsley
2		Sprigs thyme (or 1/2 t dried
6		Peppercorns

Directions

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.