|Fish heads and bones/2 pound lean fresh fish||3 Pound|
|Onion||1 Medium, sliced|
|Carrot||1 Medium, sliced|
|Celery stalk with leaves||1 , sliced|
|Lemon juice||2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Dried leaf tarragon||1⁄4 Teaspoon|
Wash fish heads and bones under running cold water; discard any skin.
Put heads and bones or lean fish in a 4-quart pot.
Add onion, carrot, celery, lemon juice, wine and water.
Add more water, if necessary, to cover ingredients.
Bring to a simmer; do not boil.
Reduce heat to maintain simmer.
Skim foam from surface until surface is clear.
Stir in bay leaf, salt and tarragon.
Partially cover and simmer 30 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard bones and vegetables.
Use broth immediately in fish soups or chowders or store, tightly covered, in refrigerator up to 24 hours.
For longer storage, freeze in an airtight container, leaving 1-1/2 inches headspace.