Locke-ober fish stock

8 servings

Ingredients

Quantity Ingredient
1 large Onion -- diced
1 Celery stalk -- chopped
1 ounce Butter
2 pounds Fish bones and trimmings
2 tablespoons Lemon juice -- use
Fresh-squeezed
1 cup Dry white wine
1 dash Salt -- to taste
1 dash Black pepper -- to taste
1 quart Water

Directions

This stock is versatile and easy to prepare. Freezes well.

In a medium pot, cook onion and celery in butter until transparent.

Add fish bones and trimmings, lemon juice and wine, salt and pepper.

Cook until wine is reduced by ½, then add water. Bring to a boil and simmer for one hour. Strain through a fine strainer. Use at once or freeze until needed.

Makes approximately one quart fish stock.

Recipe By : Locke-Ober, Boston, MA From: Marjorie Scofield Date: 10-08-95 (03:42) (160) Fido: Recipes

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