Basic Fish Stock

1. 1

   Bring the water and wine to a boil over high heat.

2. 2

   Wash all the fish trimmings.

3. 3

   Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.

4. 4

   When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.

5. 5

   Strain the stock, extracting as much liquid as possible from the solids.

6. 6

   Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.

7. 7

   The stock can be refrigerated up to four days, or frozen for up to six months.

* Per serving · 4 servings · Values may vary.

No additional tips available.