White Wine Fish Stock - cooking recipe

Ingredients

1 -2 lb fish heads or 1 -2 lb fish bones (about 4 to 8 cups)
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, cut in quarters
1 cup dry vermouth or 1 cup dry white wine
4 cups cold water (to cover)
2 teaspoons fresh lemon juice
2 teaspoons dried thyme
1 teaspoon dried basil
6 whole black peppercorns

Preparation

In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
Makes 3 to 4 cups stock.