Basic Fish Stock - *P Cooking Class

Recipe Cuisine: Fish/sea
Recipe Category: Fish/sea
Recipe Serves: 1

Recipes Ingredients:

4 qt Water
2 Stalks celery, halved
1 c Dry white wine
4 Sprigs parsley
4 lb Fish trimmings
2 Sprigs thyme (or 1/2 t dried
2 tb Lemon juice
6 Peppercorns
1 Onion peeled/halved

Recipe 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.