Fish Stock

Use lean fish bones for this recipe, such as bass, scrod, cod, or flounder.

This is the quickest of the stocks to make. You can usually get the bones from your butcher.

Fish Stock
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YIELD: 1 Quart

Ingredients:
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2 tablespoons butter
1 medium onion, sliced
1 medium carrot, sliced
2 medium celery ribs, chopped
salt
2 cups dry white wine
3 cups water
2 teaspoons lemon juice
2 pounds fish bones, washed, include tails and heads
celery leaves
8 sprigs parsley
1 teaspoon dried chervil
1 each bay leaf
3 each cloves
6 each peppercorns

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Heat butter in a large skillet, add the onion, carrot, and chopped celery, and saute over moderate heat for 2 minutes. Add salt to taste. Add the wine, water, and all other ingredients, bring liquid to the boil, reduce heat immediately, and simmer gently for no more than 30 minutes. Skim off scum and strain through a double thickness of cheese cloth.