Fish Stock

By davidgoodman

Ingredients

• 2 lb. bones from a white fleshed, non oily fish, including heads if possible but gills removed
• 6 c. water
• 1 c. dry white wine
• 1 c. coarsely chopped celery
• 1 c. coarsely chopped onion
• 3 sprigs fresh thyme or 1 tsp. dried
• 1 bay leaf
• 10 peppercorns
• salt to taste, if desired

Details

Servings 1

Preparation

Step 1

Run the bones under cold running water. Place the bones in a kettle or deep saucepan and add all of the remaining ingredients. Bring to the boil and simmer for 20 minutes, Strain. Discard solids.