Master Recipe for Fish Stock

3 lb Fish trimmings; rinsed -cut in 3" pieces
1 md Onion; diced small
2 md Carrots; diced small
1 lg Celery stalk; diced small
8 Parsley stems; chopped
1 c Dry white wine
1/4 Lemon
10 Black peppercorns
2 Bay leaves
1 Dried chili pepper

Note: Fish heads, tails, and bones are all possibilities for trimming and can be used for the stock. An equal amount of shrimp and lobster or crab carcasses can be substituted for the fish bones.

Put all ingredients in a 6-to-8-quart pot. Cover with 2 3/4 quarts cold water. Bring to a boil over medium heat; simmer slowly for about 1 hour, periodically skimming away scum that rises to the surface. Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with the back of a spoon. Use to make fish soups, stews, etc. The stock can be cooled and refrigerated for up to 3 days or frozen for up to 3 months. Yield: 2 1/2 quarts

Cook's Illustrated Nov/Dec 94
From the recipe collection of Fred Towner