Locke-Ober Fish Stock
Author: Locke-Ober, Boston
Recipe type: Stocks and Foundation Sauces
- 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
- 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.