*  Exported from  MasterCook  *

                          Double-Rich Fish Stock

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bones and heads of -- 4 medium-sized fish
   2                    Onion(s)
   4                    Carrots
   4                    Stalks celery
   2      tablespoons   Butter
   1                    Bottle dry white wine
   6                    Whole peppercorns
   1      large         Bouquet garni
                        Salt
   4      quarts        Water

Preheat oven to 350F. Coarsely chop the onions, carrots and celery.
Melt the butter in a roasting pan, then add the vegetables and the fish trimmings. 
Roast for 30 minutes. Transfer to a large pot, add wine, peppercorns, bouque
t garni and salt. Add water, bring to a boil over medium heat. Reduce heat to gentle 
simmer, and cook for 2-3 hours. The stock should reduce by half. Strain and discard
 all solids. Then strain several more times through a coffee filter or cheesecloth.
 You should end up with about 8 cups of richly flavored stock, ready to use
. It will also keep, frozen, for up to 6 months.


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