Fish Stock

10 ingredients
5 steps

Ingredients

  • 1 12 lbs white fish fillets
  • 1 onion, sliced
  • 2 celery ribs, with leaves
  • 1 carrot, sliced
  • 12 lemon, sliced
  • 1 bay leaf
  • 3 sprigs parsley
  • 6 black peppercorns
  • 1 12 quarts water
  • 23 cup dry white wine

Directions

  1. 1
    Put all ingredients in saucepan.
  2. 2
    Bring to boil, skimming surface frequently.
  3. 3
    Lower heat and simmer for 25 minutes.
  4. 4
    If not using immediately, refrigerate.
  5. 5
    It can be kept refigarated for 2 days or frozen for 3 months.

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