Fragrant Fish Stock

Fragrant Fish Stock

6 pounds fish bones or shrimp shells
2 large onions, peeled and cut into quarters
6 ribs celery, cut into thirds
4 parsnips, peeled and cut into large pieces
4 whole cloves garlic, peeled
2 bay leaves
1 bunch fresh parsley
11/2 tablespoons whole peppercorns
2 cups Chablis
1/2 fresh lemon
8 cups water
Kosher salt, to taste

■ In a stockpot, add the fish bones, onions,
celery, parsnips, garlic, bay leaves, parsley,
peppercorns, Chablis, lemon, water, and salt.
Bring to a boil over high heat. Reduce the
heat to medium high and simmer for 35 to 40
minutes. Carefully strain the stock through a
fine mesh colander or a regular colander lined
with cheesecloth. Let cool and refrigerate up
to 3 days before using.

Makes 8 cups