Fish Stock

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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½    each onion — chopped

1    each carrot — chopped

1    stalk celery — chopped

1 ½    pounds fish trimmings or shrimp shells

1    each bay leaf

4    cups water

1    cup white wine

    twist of lemon

    salt and pepper

In a large sauce pan add all ingredients and slowly bring to a boil, reduce heat, partially cover and simmer for 1 – 1 ½ hours. Strain stock through fine sieve or cheesecloth-lined colander. Press or squeeze to extract all liquid; discard vegetables and fish. Use immediately or freeze for later use.