Locke-Ober Fish Stock

Recipe Ingredients

1		Onion - diced (large)
1		Celery stalk - chopped
1 oz	28g	Butter
2 lbs	908g / 32oz	Fish bones and trimmings
2 tablespoons	30ml	Lemon juice - use fresh-squeezed
1 cup	237ml	Dry white wine
1		Salt - to taste
1		Black pepper - to taste
1		Water

Recipe Instructions

In a medium pot, cook onion and celery in butter until transparent. Add fish bones and trimmings, lemon juice and wine, salt and pepper. Cook until wine is reduced by 1/2, then add water. Bring to a boil and simmer for one hour. Strain through a fine strainer. Use at once or freeze until needed. Makes approximately one quart fish stock.

Source:
Locke-Ober, Boston, MA

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