| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 8 | Servings | ||
INGREDIENTS
| 1 | lg | Onion — diced |
| 1 | Celery stalk — chopped | |
| 1 | oz | Butter |
| 2 | lb | Fish bones and trimmings |
| 2 | tb | Lemon juice — use |
| Fresh-squeezed | ||
| 1 | c | Dry white wine |
| 1 | ds | Salt — to taste |
| 1 | ds | Black pepper — to taste |
| 1 | qt | Water |
INSTRUCTIONS
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. Recipe By : Locke-Ober, Boston, MA From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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