Title: Fish Stock
Categories: Caprial1
Yield: 1 servings

1/2 lb Fish bones; (use bones from
; white fish only)
2 Leeks
1 tb Unsalted butter
2 lg Onions; roughly chopped
2 Stalks celery; roughly
-chopped
3 Cloves garlic; chopped
1/4 c Mushroom stems
1 c Dry white wine
4 Sprigs thyme
8 c Water

Roughly chop the fish bones and place them in a large bowl or stockpot.
Cover with cold water and soak for 1 or 2 hours to remove any remaining
traces of blood.

Discard the green portion of the leeks. Trim and rinse the whites
thoroughly, then roughly chop. In a large stockpot over high temperature,
heat the butter until bubbling. Add the leeks, onions, celery, garlic, and
mushroom stems and saute until they begin to give off their aroma, 3 or 4
minutes. Add the wine and bones, reduce heat, and sweat the mixture,
covered, for about 8 minutes. Add the thyme and water and simmer,
uncovered, for 25 minutes more. Strain through a fine sieve into a bowl and
use immediately, or allow to cool to room temperature before refrigerating.

This stock keeps in the refrigerator for up to one week and can be frozen.

Makes about 4 cups/1 L/32 fl oz.

Converted by MC_Buster.

Per serving: 528 Calories (kcal); 14g Total Fat; (30% calories from fat);
8g Protein; 63g Carbohydrate; 31mg Cholesterol; 193mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.