4 cups water or chicken stock. I prefer chicken stock because it adds richness and depth of flavor.
1 onion, quartered
1 stalk celery, cut into chunks
1 carrot, cut into chunks
Fresh herbs of your preference: thyme, oregano, parsley, bay leaves, marjoram, etc. Often referred to as Bouquet Garnis.
A twist of lemon rind or zest
1/2 C dry white wine such as Pinot Grigio, Sauvignon Blanc, or a good Chardonnay.
1 lb of fish bones, heads (gills removed), tails, skins, shells from shrimp, lobster, or crab legs.
- Add all ingredients to a stock pot and simmer for 15 minutes. Add any oyster or clam juices.
- Strain the stock and use in the recipe of your choice.