Serves:

Ingredients:

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

Method:

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.