Quick Fish Stock

Name: Quick Fish Stock
Yield: Makes 4 - 4 1/2 cups
Ingredients: 1 , small onion, minced; 1 , medium carrot, peeled and minced; 2 medium ribs, celery, minced; 8 , parsley stems, chopped; 1 cup, dry white wine; 24 ounces, clam juice (bottled); 3 cups, water; 1 , dried chile pepper; 2 , large bay leaves; 8 , black peppercorns; 1/2 teaspoon, dried thyme; 1 tablespoon, lemon juice from 1 small lemon; , table salt to taste

Fish & Seafood
Soups

Appears in Cook's Illustrated November/December 1994

Fish stews have just three components: the stock, the base, and the fish. Here's a quick way to cook the stock.

SERVES Makes 4 - 4 1/2 cups

TIME 1 hour

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