QUICK FISH STOCK

By BobD

Ingredients

• 1 1/2 lb. white fish fillets
• 1 onion, sliced
• 2 celery ribs, with leaves
• 1 carrot, sliced
• 1/2 lemon, sliced
• 1 bay leaf
• 3 sprigs parsley
• 6 black peppercorns
• 1 1/2 quarts water
• 2/3 cup dry white wine

Preparation

Step 1

Put all ingredients in saucepan.

Bring to boil, skimming surface frequently. Lower heat and simmer for 25 minutes.

If not using immediately, refrigerate. It can be kept refrigerated for 2 days or frozen for 3 months.