Fish Stock

 Fish Stock

Fish stock is much faster to do than poultry or meat broth. Ask your fishmonger for heads, bones and trimmings of white fish

 Ingredients

Makes about 1 quart
1 liz pounds heads, bones, and trimmings
from white fish
1 onion, sliced
2 celery stalks with leaves, chopped
1 carrot, sliced
1/ 2 lemon, sliced (optional)
1 bay leaf
a few sprigs of fresh parsley
6 black peppercorns
1 liz quarts cold water
2/3 cup dry white wine .

  Procedure

A: Rinse the fish heads, bones, and trimmings well under cold water. Put in a stockpot with
the vegetables and lemon, if using, the herbs, peppercorns, water, and wine. Bring to a boil, skimming the  surface frequently. Lower the heat  and simmer for 25 minutes

B: Strain the stock without pressing down on the ingredients in the strainer. If not
using immediately, leave to cool and refrigerate. Fish stock should be used within 2 days, or it can be frozen for up to 3 months.