Recipe - Locke-Ober Fish Stock

1 lg Onion minced
1 Celery stalk chopped
1 ounce Butter
2 pound Fish bones and trimmings
2 tablespoon Lemon juice use
Freshsqueezed
1 cup Dry white wine
1 ds Salt to taste
1 ds Black pepper to taste
1 qt Water

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.

Recipe By : LockeOber, Boston, MA

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip