Basic Fish Stock
Recipe type: Stocks and Foundation Sauces
  • 4 Quarts water
  • 1 Cup dry white wine
  • 4 pounds fish trimmings
  • 2 Tablespoons lemon juice
  • 1 onion peeled, halved
  • 2 stalks celery, halved
  • 4 sprigs parsley
  • 2 sprigs thyme (or 1/2 teaspoon dried)
  • 6 peppercorns
  1. 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.
  2. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
  3. 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.
  4. Makes 3 qts.
  5. The stock can be refrigerated up to four days, or frozen for up to six months.
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