Basic Fish Stock
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts | water |
*
|
| 1 | cup |
white wine
dry |
*
|
| 4 | pounds |
fish
trimmings |
|
| 2 | tablespoons | lemon juice |
|
| 1 | each |
onions
peeled, halved |
|
| 2 | each |
celery stalks
halved |
|
| 4 | sprigs | parsley leaves |
|
| 2 | sprigs |
thyme
thyme |
*
|
| 6 | each | peppercorns |
*
|
Trans-fat Free, Good source of fiber
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.
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