Homemade Fish Broth
|Fish bones and trimmings||10 Pound|
|Onion||8 Ounce, quartered (Use About 1 Large Sized)|
|Celery stalks||4 Ounce, cut into 2-inch pieces (Use About 2 Medium Sized)|
|Carrots||4 Ounce, cut into 2-inch pieces (Use About 1 Large Sized)|
|Cold water||16 Cup (256 tbs)|
|Dry white wine||1 Cup (16 tbs)|
Combine the fish bones, onions, celery, carrot, bay leaf, parsley, thyme, and peppercorns in a large stockpot.
Add the water, plus the wine, if using, and bring to a boil.
Reduce to a slow simmer and simmer, uncovered, for 50 to 60 minutes.
Strain the broth through a fine-mesh strainer into a large bowl.
Place the bowl in an ice bath and let it cool, covered with plastic wrap, before you refrigerate or freeze it.