Title: Basic Fish Stock - *P Cooking Class
Categories: Fish
Yield: 1 Servings
| 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 |
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.