Basic Fish Stock

Name: Basic Fish Stock
Ingredients: 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

9 ingredients

8 steps

Ingredients

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

Directions

1

Bring the water and wine to a boil over high heat.
2

Wash all the fish trimmings.
3

Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
4

When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
5

Strain the stock, extracting as much liquid as possible from the solids.
6

Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
7

Makes 3 qts.
8

The stock can be refrigerated up to four days, or frozen for up to six months.