This stock comes together in about an hour. If you let it simmer too long, it can get bitter. Fish
bones can be requested from a fishmonger. Ask for mild flavored fish such as haddock or cod;
salmon might add too strong a flavor.

Ingredients:

6 pounds fish bones or shrimp shells
2 large onions, peeled and cut into quarters
6 ribs celery, cut into thirds
4 parsnips, peeled and cut into large pieces
4 whole cloves garlic, peeled
2 bay leaves
1 bunch fresh parsley
1^1/2 tablespoons whole peppercorns
2 cups Chablis
1/2 fresh lemon
8 cups water
Kosher salt, to taste

Directions:

In a stockpot, add the fish bones, onions, celery, parsnips, garlic, bay leaves, parsley, peppercorns, Chablis, lemon, water, and salt. Bring to a boil over high heat. Reduce the heat to medium high and simmer for 35 to 40 minutes. Carefully strain the stock through a fine mesh colander or a regular colander lined with cheesecloth. Let cool and refrigerate up to 3 days before using. Makes 8 cups.

Note: Canned clam juice makes a quick substitute for fish stock.