Fish Stock John Folse

Recipe

Preparation

Ask your seafood supplier to reserve two pounds of white fish bones and heads or two pounds of whole inexpensive white fish for this stock.
Combine all ingredients in a two gallon stock pot.
Bring to a rolling boil, reduce to simmer and cook for forty-five minutes.
During the cooking process, skim off all impurities that rise to the surface.
Add water if necessary to retain volume.
Strain through fine cheese cloth or strainer.
Return stock to low boil and reduce to two quarts.

Ingredients

2 lb Fish bones, heads included
1 ga Cold water
1 ea Lemon, sliced
6 ea Black peppercorns
1 ts Dry thyme
2 ea Bay leaves
4 ea Sprigs parsley
6 ea Cloves diced garlic
2 ea Diced celery stalks
2 ea Diced carrots
2 ea Diced onions
3 c Dry white wine

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