Fish Stock

Step 1

1. In a large stockpot, combine the mushrooms, celery, onion, white wine, lemon juice, parsley stems, fish bones, and water. Place the pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, without stirring, for 30 minutes.

Step 2

2. Add the bay leaves, peppercorns, and thyme to the pot and continue simmering for an additional 15 minutes.

Step 3

3. Gently skim off and discard any foam that may be on the surface. Gently strain the stock through a fine mesh sieve. Use immediately or chill in an ice bath and store in the refrigerator, covered, until ready to serve.