Basic Fish Stock

• 4 quarts water
• 1 cup white wine dry
• 4 pounds fish trimmings
• 2 tablespoons lemon juice
• 1 each onions peeled, halved
• 2 each celery stalks halved
• 4 sprigs parsley leaves
• 2 sprigs thyme thyme
• 6 each peppercorns

1. Bring the water and wine to a boil over high heat.
2. Wash all the fish trimmings.
3. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
4. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
5. Strain the stock, extracting as much liquid as possible from the solids.
6. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
7. Makes 3 qts.
8. The stock can be refrigerated up to four days, or frozen for up to six months.

water, white wine, trimmings, lemon juice, onions, celery stalks halved, parsley, thyme, peppercorns

Taken from recipeland.com/recipe/v/basic-fish-stock-5521 (may not work)