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  Recipe Home » SeaFoods » Basic Fish Stock - *P Cooking Class
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  Basic Fish Stock - *P Cooking Class
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
4 qt Water
1 cup Dry white wine
4 lb Fish trimmings
2 tbsp Lemon juice
1 Onion peeled/halved
2 Stalks celery, halved
4 Sprigs parsley
2 Sprigs thyme (or 1/2 t dried
6 Peppercorns
Instructions:
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. When the water returns to
a boil, reduce the heat so that it is barely simmering, and simmer
for 2 hours. 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. Makes 3 qts. The
stock can be refrigerated up to four days, or frozen for up to six
months.
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