Basic Fish Stock Recipe

• 4 quart Water
• 1 c. Dry white wine
• 4 lb Fish trimmings
• 2 Tbsp. Lemon juice
• 1 x Onion peeled/halved
• 2 stalk celery, halved
• 4 sprg parsley
• 2 sprg thyme (or possibly 1/2 t dry
• 6 x Peppercorns

1. BRING THE WATER AND WINE to a boil over high heat.
2. Wash all the fish trimmings.
3. Add in 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 which it is barely simmering, and simmer for 2 hrs.
5. Strain the stock, extracting as much liquid as possible from the solids.
6. Throw away the solids, and allow the stock to reach room temperature before refrigerating or possibly freezing.
7. Makes 3 quarts.
8. The stock can be refrigerated up to four days, or possibly frzn for up to six months.

water, white wine, trimmings, lemon juice, onion, stalk celery, parsley, thyme

Taken from cookeatshare.com/recipes/basic-fish-stock-79500 (may not work)