Ingredients

• 4 quarts Water
• 1 cup Dry white wine
• 4 pounds Fish trimmings
• 2 tablespoons Lemon juice
• 1 Onion peeled/halved
• 2 Stalks celery, halved
• 4 Sprigs parsley
• 2 Sprigs thyme (or 1/2 t dried
• 6 Peppercorns

Directions

• 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 Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini