Buttered Crouton
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Fish Stock

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Recipe by: Chef John V.
Serving size: 2 quarts
Preparation time: about 1 hour 30 minutes


1 large onion, sliced
1 each celery stalk, sliced
2 pounds fish bones
1 cup dry white wine
1 teaspoon salt
2 teaspoons white peppercorns
1 bay leaf
1 sprig fresh thyme
2 sprig parsley
2 quarts water


Wash the fish bones in cold water twice before making the stock. In a pot, combine all ingredients, bring to a boil and simmer for one hour. Strain through a fine strainer. Makes approximately two quarts fish stock.

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