Fish Stock
NOTE: Fish heads, tails, and bones can be used to make stock. An
equal amount of lobster, shrimp, or crab shells may be used
instead. Makes 2 to 21/2 quarts.
3 pounds fish trimmings (see Choosing Fish for Stock), prepared according to figures 11, 12 and 13
1 medium onion, diced
2 medium carrots, diced
1 large celery stalk, diced
8 fresh parsley stems, chopped
1 cup dry white wine
1 lemon quarter
10 whole black peppercorns
2 bay leaves
1 dried chile pepper
INSTRUCTIONS:
1. Put all ingredients in 6-to 8-quart pot. Cover with 23/4 quarts cold water. Bring to boil over medium heat; simmer gently for 1 hour, periodically skimming away scum that rises to surface.
2. Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with back of spoon. (Stock can be cooled and refrigerated for up to 3 days or frozen for 3 months.)