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Title: Basic Fish Stock - p Cooking Class
Serves: 1

Ingredients:

4.00	qt	Water
1.00	c	Dry white wine
4.00	lb	Fish trimmings
2.00	tb	Lemon juice
1.00		Onion peeled/halved
2.00		Stalks celery, halved
4.00		Sprigs parsley
2.00		Sprigs thyme (or 1/2 t dried
6.00		Peppercorns

Instructions:
BRING THE WATER AND WINE to a boil over high heat.
Wash all the fish trimmings.
Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
Strain the stock, extracting as much liquid as possible from the solids.
Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
Makes 3 qts.
The stock can be refrigerated up to four days, or frozen for up to six months.