Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt Water 2 Stalks celery, halved
1 c Dry white wine 4 Sprigs parsley
4 lb Fish trimmings 2 Sprigs thyme (or 1/2 t dried
2 tb Lemon juice 6 Peppercorns
1 Onion peeled/halved

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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