Fish Stock I

Cuisine, December 1979

1 hour — 2 Cups

Ingredients

2	pound	lean whitefish trimmings
2	cup	dry white wine
2	cup	water
1	medium	onion (studded with 2 whole cloves)
1		carrot
1		bouquet garni
6		peppercorns
		salt (to taste)

Instructions

Combine all ingredients in Dutch oven. Heat over medium heat to boiling; reduce heat to medium-low. Simmer uncovered 35 minutes. Strain stock through double thickness of cheesecloth, pressing solids to extract extra stock.