Basic Fish Stock Recipe

Directions

1. 1
   BRING THE WATER AND WINE to a boil over high heat.
2. 2
   Wash all the fish trimmings.
3. 3
   Add in the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
4. 4
   When the water returns to a boil, reduce the heat so which it is barely simmering, and simmer for 2 hrs.
5. 5
   Strain the stock, extracting as much liquid as possible from the solids.
6. 6
   Throw away the solids, and allow the stock to reach room temperature before refrigerating or possibly freezing.
7. 7
   Makes 3 quarts.
8. 8
   The stock can be refrigerated up to four days, or possibly frzn for up to six months.