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CATEGORY CUISINE TAG YIELD
Seafood 8 Servings

INGREDIENTS

1 Onion, diced
1 Celery stalk, chopped
1 oz Butter
2 lb Fish bones and trimmings
2 T 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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