Quick Fish Stock

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1		Onion - peeled, and
		Chopped fine
3		Celery ribs - chopped fine
1		Parsnip - peeled, and
		Chopped fine
2		Carrots - peeled, and
		Chopped fine
3 cups	711ml	White wine
4 cups	948ml	Clam juice
3 cups	711ml	Water
		Juice and zest of a large lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Fresh dill sprigs
2		Fresh parsley sprigs

Recipe Instructions

In soup pot, on medium, heat oil. Saute onion, celery, parsnip and carrots to soften. Add wine; bring to a boil on high for a few minutes to cook off alcohol. Add clam juice, water, lemon juice and zest, salt, pepper, dill and parsley. Return to a boil. Skim off any surface foam; simmer 15 minutes. Strain. Use as fish stock in recipes. Freezes well.

This recipe yields 2 quarts.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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