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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