Title: BASIC FISH STOCK - *P COOKING CLASS
  Categories: Seafood
       Yield: 1 Servings
  
       4 qt Water
       1 c  Dry white wine
       4 lb Fish trimmings
       2 tb Lemon juice
       1    Onion peeled/halved
       2    Stalks celery, halved
       4    Sprigs parsley
       2    Sprigs thyme (or 1/2 t dried
       6    Peppercorns
  
   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.
  
 

		

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