14 Sep 2011
|Onion||1 Large, chopped|
|Celery ribs||2 , chopped|
|Carrot||1 , chopped|
|Fish||3 Pound (Use Non Oily Variety)|
|Water||7 Cup (112 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Melt butter in a stockpot.
Add onion, celery and carrot; saute1 until onion is tender.
Add remaining ingredients and bring to a boil.
Skim foam and reduce heat.
Simmer for 1 hour.
Strain before using.
Can be frozen.
Makes approxi- mately 3 quarts.
Fish Stock Recipe