Basic Fish Stock - *P Cooking Class Cuisine: Fish/sea Category: Fish/sea Servings: 1 Ingredients: 4 qt Water 2 Stalks celery, halved 1 c Dry white wine 4 Sprigs parsley 4 lb Fish trimmings 2 Sprigs thyme (or 1/2 t dried 2 tb Lemon juice 6 Peppercorns 1 Onion peeled/halved Instructions: BRING THE WATER AND WINE to a boil over high heat. Wash all the fish trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours. Strain the stock, extracting as much liquid as possible from the solids. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to six months. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software