Seafood stock

Yield: 3 quarts

Measure Ingredient
3 quarts Cold water
3 cups Crisp, acidic dry white wine like Sauvignon Blanc
5 pounds White fish bones cut in 5\" pieces (lobster, shrimp and crab shells also OK)
2 \N Onion(s), coarsely chopped
2 \N Carrots, coarsely chopped
2 \N Celery ribs coarsely chopped
3 quarts Cold water
2 \N Garlic clove(s), peeled
1 teaspoon Black peppercorns
4 \N Sprigs thyme or
1 teaspoon Dried thyme
1 \N Bay leaf

Combine all the ingredients in a pot that holds at least 10 quarts.

Bring to a boil, lower the heat and simmer uncovered for 30 minutes, skimming occasionally. Strain. Taste and reduce for flavor if necessary. Chill immediately in an ice bath or in the refrigerator.

When chilled, skim off the fat. Fine Cooking June-July 1995

Submitted By DIANE LAZARUS On 06-09-95

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