I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

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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