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Fish Stock - John Folse

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      Title: FISH STOCK - JOHN FOLSE
 Categories: Soups, Seafood
      Yield: 1 Servings
 
      2 lb Fish bones, heads included
      2 ea Diced onions
      2 ea Diced carrots
      2 ea Diced celery stalks
      6 ea Cloves diced garlic
      4 ea Sprigs parsley
      2 ea Bay leaves
      1 ts Dry thyme
      6 ea Black peppercorns
      1 ea Lemon, sliced
      1 ga Cold water
      3 c  Dry white wine
 
  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.
 
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