Fish Stock

Fish Stock

Fish Stock
There's something fishy going on -- and it's this fabulous fish stock. Keep a batch on hand to use as a great-tasting base. It's far better than any store-bought brand. Remember, fresh really is best.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
1 quart

Ingredients
1 1/2 lb. white fish fillets 1 onion, sliced 2 celery ribs, with leaves 1 carrot, sliced 1/2 lemon, sliced 1 bay leaf 3 sprigs parsley 6 black peppercorns 1 1/2 quarts water 2/3 cup dry white wine

Methods/steps
Put all ingredients in saucepan. Bring to boil, skimming surface frequently. Lower heat and simmer for 25 minutes. If not using immediately, refrigerate. It can be kept refrigerated for 2 days or frozen for 3 months.
Additional Tips
Ready in 40 min

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