Fish Stock

By davidgoodman

Ingredients

• 3 pounds of fish bones from white, non-oily fish, including heads if possible but with gills removed
• 8 cups of water
• 1 cup dry white wine
• 1 cup coursely chopped celery
• 2 cups coursely chopped onions
• 4 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 10 peppercorns
• salt to taste
• 1 medium tomato, cored (optional)

Preparation

Step 1

1. Rinse bones under cold water.

2. Place bones and ingredients into a kettle and bring to a boil.

3. Simmer for 20 minutes.

4. Strain and discard solids. Should make 10 cups of stock. Stock can be frozen.