Stock forms the basis for many dishes such as soups and sauces.

Fish Stock

2 to 3 pounds fish bones, heads and tails

6 cups water

2 cups dry white wine

2 medium onions, thinly sliced (or 1 medium onion and 1 leek, thinly sliced)

1 carrot, thinly sliced

6 parsley sprigs

1 bay leaf

4 black peppercorns

1. Rinse fish parts; remove gills, if necessary. Crack large bones. Place trimmings and bones in a large kettle. Add water and wine. Bring to a boil. Boil gently 5 minutes, skimming foam from surface until surface is clear.
2. Reduce to a simmer. Add onion, leek (if using),carrot, parsley and bay leaf. Simmer 20 minutes, skimming foam from surface until surface is clear.
3. Add peppercorns. Simmer 10 minutes longer. Strain stock through a fine colander or sieve lined with several layers of cheesecloth.
4. Discard bones and vegetables.
5. Season stock when used in a soup, stew or sauce.

Makes about 7 cups.