Fish Stock

By JimMac

Ingredients

• 2 lbs fish bones
• shrimp/crab/lobster shells, if available
• 6 shallots, unpeeled and cut in half
• 2 cups leeks, cleaned and coarsely chopped
• 1 cup parsley, chopped
• 1 cup celery, coarsely chopped
• 1 bay leaf
• 1 t coarse black pepper
• 2 1/2 cups white wine
• 1 gallon of water
• 2 lemon slices

Preparation

Step 1

Method:

Wash fish bones several times to be sure that they are thoroughly clean. Place fish bones, vegetables and seasonings in a large stock pot. Add wine, lemon slices, and water. Boil.

Reduce heat and simmer for 2 hours. Remove from heat, skim, and allow to cool. Strain.



Can be placed in a slow cooker. Simmer on HIGH for 2 hours or overnight on LOW.