Seafood stock
3 quarts
Ingredients
| Quantity | 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 | Onion(s), coarsely chopped | |
| 2 | Carrots, coarsely chopped | |
| 2 | Celery ribs coarsely chopped | |
| 3 | quarts | Cold water |
| 2 | Garlic clove(s), peeled | |
| 1 | teaspoon | Black peppercorns |
| 4 | Sprigs thyme or | |
| 1 | teaspoon | Dried thyme |
| 1 | Bay leaf | |
Directions
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