Fish stock (from class at cook's of crocus hill)

1 stock

Ingredients

Quantity Ingredient
3½ pounds Non-oily whitefish bones flounder, halibut, sole etc.
4 tablespoons Light vegetable oil or unsalted butter
1 cup Carrots, peeled, chopped
2 cups Onions, peeled, chopped
1 cup Celery, chopped
1 Leek, white part only, cleaned and chopped
1 cup Mushrooms, cleaned and chopped (including stems)
2 cups Dry white wine
2 tablespoons White peppercorns
2 Bay leaves
6 Sprigs parsley
2 Sprigs fresh thyme, or 1 teaspoon, dried
10 cups Cold water (or as needed)

Directions

YIELD: 2 to 3 quarts

Rinse fish to remove any blood. Heat oil or butter in a 4-qt stock pot, adding the vegetables and cook, covered, over low heat until vegetables are limp and lightly colored. Stir occasionally.

Add remaining ingredients and just enough cold water to cover. Set the pot off to one side of the burner to make skimming easier. Bring stock to a boil and skim. Reduce heat to a simmer, loosely cover and continue simmering for about 30 minutes.

Remove from heat and allow to cool with the bones etc. in the stock.

Strain through a china cap or colander lined with cheesecloth.

Discard all bones, vegetables etc.

Taste the stock for flavor. Return to the pot and bring to a boil and simmer another 20 minutes, covered.

Refrigerate the stock, covered. Remove any fat that has risen to the surface before using, or freezing.

Mary Riemerman From a class at Cook's of Crocus Hill Submitted By MARY RIEMERMAN On 02-13-95

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