4 quarts water
1 cup dry white wine
4 pounds fish trimmings such as skin, bones, and heads
2 tablespoons fresh lemon juice
1 onion, halved
2 celery stalks, halved
4 fresh parsley sprigs
2 fresh thyme sprigs, or 1 teaspoon dried thyme
2 bay leaves
6 black peppercorns
In a large stockpot, bring the water and wine to a boil. Rinse all the fish trimming under cold running water, add to the stockpot, and return to a boil. Reduce heat to a simmer, skimming off the foam that rises for the first 10 to 15 minutes. Simmer for 1 hour.
Add the remaining ingredients to the pot. Bring the mixture to a boil, then reduce heat to a simmer and cool for 1 1/2 to 2 hours. Strain the stock through a fine-meshed sieve, pressing on the solids with the back of a large spoon. Discard the solids. Let cool, then cover and refrigerate up to 3 days. To keep longer, bring the stock of a boil every 3 days, or freeze it for up to 3 months.
Shrimp or Lobster Stock:
Follow the preceding recipe, using 4 pounds shrimp shells or lobster shells in place of the fish trimmings.
Yield: 12 Cups