Fish Stock Recipe

Ingredients

1 1/2

lb fish bones and trimmings

4

cups cold water

2

cups dry white wine or clam juice

1

large stalk celery with leaves, chopped

1

small onion, sliced

3

medium fresh mushrooms, chopped

1

tablespoon lemon juice

1

teaspoon salt

1/2

teaspoon dried thyme leaves

3

sprigs fresh parsley

1

dried bay leaf

Preparation

Rinse fish bones and trimmings with cold water; drain. In 4-quart Dutch oven or stockpot, mix bones, trimmings, 4 cups cold water and remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 30 minutes.

Cool about 10 minutes. Strain broth through fine strainer; discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.

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