Fish Stock

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 leeks, chopped
• 1 fennel bulb, chopped
• 3 stocks celery, chopped
• 2 carrot, chopped
• 1/2 lb. mushrooms, chopped
• 3 bay leaves
• 10 sprigs thyme
• 10 stems parsley
• 2 lemons, juiced
• 1 teaspoon fennel seeds, crashed
• 10 cups water
• 1 cup dry white wine
• 5 lbs. fish trimmings

Method

• Sweat vegetables in butter until translucent.
• 2. Add the water, wine, fish trimmings, heat to a boil. Reduce the heat and simmer 30 minutes. Strain and cool.

Notes

• SERVINGS: 1
• SOURCE: Apple Charlotte Cooking Co.