Locke-Ober Fish Stock
Author: Locke-Ober, Boston
  • 1 large onion; diced
  • 1 celery stalk; chopped
  • 1 ounce butter
  • 2 pounds fish bones and trimmings
  • 2 Tablespoons lemon juice; use fresh-squeezed
  • 1 Cup dry white wine
  • 1 dash salt, to taste
  • 1 dash black pepper, to taste
  • 1 Quart water
  1. In a medium pot, cook onion and celery in butter until transparent. Add fish bones and trimmings, lemon juice and wine, salt and pepper. Cook until wine is reduced by 1/2, then add water. Bring to a boil and simmer for one hour. Strain through a fine strainer. Use at once or freeze until needed. Makes approximately one quart fish stock.
This stock is versatile & easy to prepare. Freezes well.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/locke-ober-fish-stock/7042/