Italian Stocks Recipes - Fish Stock Recipe

Ingredients

• 2 pounds heads, bones, and trimmings of white fish, rinsed in cold water

• 1 onion, finely chopped

• 1 carrot, thinly sliced

• 1 celery stick, thinly sliced

• 6 parsley sprigs

• 1 thyme sprig

• 1 fennel sprig

• 6 black peppercorns

• 2/3 cup dry white wine

• 7 1/2 cups water

Makes about 6 cups

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Method:

1. Put the fish heads, bones, and trimmings in a large stock pot and add the onion, carrot, celery, herbs, and peppercorns. Pour in the wine and water.

2. Bring to a boil, cover, and simmer over a low heat for 30 minutes.

3. Remove the pot from the heat and strain. Cover, leave to cool.

4. Store in the refrigerator until needed or freeze.