Basic Fish Stock

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Basic Fish Stock Ingredients

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

Instructions for Basic Fish Stock

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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