Fish Stock

Ingredients

2 1/2 pounds fish bones and heads, from any white-fleshed fish
1 cup dry white wine
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 garlic cloves, smashed with the side of a heavy knife
1 lemon, quartered
3 tablespoons fresh lemon juice
2 teaspoons salt
3 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried thyme

Instructions

Rinse the fish bones and heads well in a large colander under cold running water.

Put all of the ingredients in a stockpot. Add enough cold water to cover by 1 inch. Bring to a boil over high heat. Lower the heat to medium-low and simmer, uncovered, for 1 hour, skimming occasionally to remove the foam that forms on the surface.

Ladle through a fine-mesh strainer into a large bowl. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)

Yield: 1 gallon