Fish And Vegetable Stock
|Sweet butter||4 Tablespoon|
|Peeled and chopped carrots||3⁄4 Cup (12 tbs)|
|Finely chopped yellow onions||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped mushrooms||1 Cup (16 tbs) (Stems)|
|Water||10 Cup (160 tbs) (As Needed)|
|Dry white wine||2 Cup (32 tbs)|
|Dried thyme||1 Teaspoon|
|Bones and heads of white fleshed non oily fish||7 (Flounder, Sole, Weakfish, Etc., Viscera And Gills Removed)|
Melt the butter in a 4-quart soup pot.
Add the carrots, onions, celery and mushrooms and cook, covered, over low heat for 25 to 30 minutes, stirring occasionally, until vegetables are tender and lightly colored.
Add remaining ingredients, using enough water to cover the solids, and bring slowly to a boil.
Reduce heat and simmer, partially covered, for 30 minutes, no longer.
Remove stock from heat and cool.
Pour through a cheese cloth-lined strainer and discard solids.
Taste the stock.
If it seems to lack intensity, return it to the pot and boil for another 15 to 20 minutes.
Store the stock, covered, in the refrigerator, or chill, remove any solid fat that rises to the surface, and freeze.
Remove fat from refrigerated stock before serving.
2 to 3 quarts