| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| 4 | qt | Water |
| 1 | c | Dry white wine |
| 4 | lb | Fish trimmings |
| 2 | tb | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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