FISH STOCK

Fish Stock image

Provided by Bryan Miller And Pierre Franey

Time 20m

Yield Four cups

Number Of Ingredients 3

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Ingredients

Bones and head from 1 flounder, sole or other nonoily fish, gills removed
8 cups water
1 cup dry white wine

Steps:

Combine all the ingredients in a large pot over high heat and bring to a boil. (If you are making one of the recipes that calls for shrimp, reserve the shells and add them to the stock for extra flavor.) Reduce the heat and simmer for 15 minutes.
Strain the stock and set aside until ready to use.

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