Title: Fish Stock
Categories: Sauce Vegetable Soup Seafood
Yield: 6 Servings

2	lb	Fish Heads And Bones
1	c	Dry White Wine
1	lg	Onion, Sliced
1	lg	Carrot, Scrubbed, Unpeeled, And
		Sliced
1		Bouquet Garni
		Salt To Taste
5	c	Water

Fish stock is simmered longer than court bouillon, but rarely for more than 20 minutes. Most chefs feel that a longer cooking time makes the stock bitter.

Place all the ingredients in a large heavy kettle and simmer over low heat for 20 minutes, skimming if you wish.

Strain through a cheesecloth lined strainer.

Yield: About 5 cups

From The Complete Book Of Sauces by Sallie Y. Williams

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