1 kg of fish heads and bones
2 medium onions, sliced into thin rounds
2 stalks of celery
1 medium carrot, peeled and sliced into thin rounds
1 cup dry white wine
2 tablespoons freshly squeezed lemon juice
3 cloves garlic, minced
10 sprigs of fresh parsley
1 bay leaf
some black peppercorns
1 kg of fish heads and bones
2 medium onions, sliced into thin rounds
2 stalks of celery
1 medium carrot, peeled and sliced into thin rounds
1 cup dry white wine
2 tablespoons freshly squeezed lemon juice
3 cloves garlic, minced
10 sprigs of fresh parsley
1 bay leaf
some black peppercorns
Combine all ingredients in a pot
Add 6 cups of water
Bring to a boil, then reduce heat and skim off any foam that forms
Simmer for an additional 20 minutes
Strain the stew through a fine-mesh sieve
Let cool before refrigerating or freezing
Serve.
