Fish Stock

it is from "the soup bible". Use it to give foods a "seafood" taste.

• Ready In: 40 mins
• Yields: 1 quart

Ingredients

• 1 1⁄2 lbs  white fish fillets
• 1  onion, sliced
• 2  celery ribs, with leaves
• 1  carrot, sliced
• 1⁄2 lemon, sliced
• 1  bay leaf
• 3  sprigs parsley
• 6  black peppercorns
• 1 1⁄2 quarts water
• 2⁄3 cup dry white wine

Directions

1. Put all ingredients in saucepan.
2. Bring to boil, skimming surface frequently.
3. Lower heat and simmer for 25 minutes.
4. If not using immediately, refrigerate.
5. It can be kept refigarated for 2 days or frozen for 3 months.