Tuesday, May 21, 2013
There's something fishy going on -- and it's this fabulous fish stock. Keep a batch on hand to use as a great-tasting base. It's far better than any store-bought brand. Remember, fresh really is best.
At a glance
1 1/2 lb. 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
Put all ingredients in saucepan. Bring to boil, skimming surface frequently. Lower heat and simmer for 25 minutes. If not using immediately, refrigerate. It can be kept refrigerated for 2 days or frozen for 3 months.
Ready in 40 min