Basic Fish Stock
|Whitefish||1 1⁄2 Pound (Inexpensive)|
|Fish bones||1 Pound|
|Vermouth||1⁄2 Cup (8 tbs)|
Place lemon, parsley, onion, fish, and bones in 4-quart saucepan.
Add vermouth, peppercorns, and enough water to cover.
Cover saucepan; bring to fast, rolling boil.
Remove cover; remove scum.
Add 1/2 cup cold water; bring to boil.
Reduce heat; boil slowly about 15 minutes, until lemon and onion are slightly transparent and fish flakes easily.