Seafood stock

3 quarts

Ingredients

QuantityIngredient
3quartsCold water
3cupsCrisp, acidic dry white wine like Sauvignon Blanc
5poundsWhite fish bones cut in 5\" pieces (lobster, shrimp and crab shells also OK)
2Onion(s), coarsely chopped
2Carrots, coarsely chopped
2Celery ribs coarsely chopped
3quartsCold water
2Garlic clove(s), peeled
1teaspoonBlack peppercorns
4Sprigs thyme or
1teaspoonDried thyme
1Bay 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