Back to Basics: Fish Stock

Fish or Shellfish Stock

Yields: 2 quarts

2 pounds fish bones

Or I pound each crab, shrimp and crawfish shells

2 onions , chopped

2 carrots, sliced

2 celery stalks, chopped

6 garlic cloves

4 sprigs of parsley

2 bay leaves

1 tsp. dried thyme

6 whole black peppercorns

1 lemon, sliced

1 gallon cold water

3 cups dry white wine

Get 2 pounds of white fish bones or 3 pounds of shellfish shells, depending upon stock desired. Combine all ingredients in a 2-gallon stockpot. Bring to a rolling boil, reduce and simmer and cook 45 minutes. During cooking process, skim off all impurities that rise to the surface. Add water if necessary to retain volume. Strain stock through cheesecloth or a fine sieve. Bring stock to simmer and reduce to 2 quarts.