Fish Stock

• Bones and trimmings from 1 large white-fleshed fish
• 1/4 head celery root, rinsed and peeled
• 1 carrot
• 1/4 leek, rinsed and chopped
• Juice of half a lemon
• Salt and freshly ground pepper to taste

1. Rinse the bones and place them and the vegetables into a stockpot.
2. Add 3 quarts of water and bring to a boil.
3. Lower the heat and simmer for 20 minutes, skimming off and discarding any foam that forms on top of the liquid.
4. Strain the liquid, discard the solids, and return the liquid to the pot.
5. Continue to simmer until the liquid is reduced to 6 cups.
6. Add the lemon juice and season to taste with salt and pepper.

whitefleshed, celery root, carrot, salt

Taken from cooking.nytimes.com/recipes/11167 (may not work)