Basic Fish Stock - cooking recipe

Ingredients

fresh fish trimmings, heads, bones, etc.
2 carrots, sliced
2 celery stalks, chopped fine
1 onion, chopped fine
6 parsley stems
1 c. white wine
juice of 1 lemon
2 bay leaves
1 tsp. salt
8 peppercorns
pinch of leaf thyme
2 qt. water

Preparation

Combine all ingredients with water and cook for 1/2 hour.
Add fish heads and bones (about 1 pound) and simmer for 15 more minutes.
Strain.
Makes 2 quarts.
Fresh stock will keep for 3 days or may be frozen for future use.