Fish Stock

Ingredients

• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, with leaves, chopped
• 4-5 cups water
• twist of lemon peel
• salt and white pepper

bay leaf

• 1 to 1 and 1/2 lbs of fish trimmings, heads, tails, bones, even shrimp, lobster, and crab shells
• optional: up to a cup of white wine

Directions

1. Slowly bring all ingredients to a boil in a large saucepan, skimming when necessary. Partially cover, and cook at a medium heat for 20-30 minutes. Strain immediatly through cheesecloth lined china cap then cool immediatly using ice. This helps keep the stock clear.

Notes

Do not use oily fish such as salmon.

Do not simmer more than 30 minutes or your stock will start to turn cloudy.

You can size this recipe up as needed.