Basic Fish Stock

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.