Makes about 2 1/2 quarts

This is another basic stock that every cook should have on hand. Use it as a base for fish soups, sauces, mousses, souffles, aspics. To extract as much flavor from the vegetables as possible, i thin-slice them in the processor rather than chunking them.

1 lb. fish trimmings, heads, bones (I like to use the bones of flounder, pike, haddock, scrod or cod or a mixture of any of these)
2 quarts cold water
1 large yellow onion, peeled and halved lengthwise
1 large carrot, peeled and cut into 4-inch lengths
1 large celery rib, washed and cut into 4-inch lengths
1 clove garlic, peeled
3 large parsley branches, washed
1 large branch thyme, washed OR 1/2 t. crumbled thyme leaf
1 large bunch chervil, washed OR 1/2 t. crumbled leaf chervil
8 peppercorns
2 c. dry white wine
1 t. salt (or to taste)

Simmer the fish trimmings in the water in a large, covered enamel or stainless-steel kettle for 25 minutes. Meanwhile, prepare the vegetables. Thin-slice the onion in food processor fitted with the slicing disc by pushing it down the feed tube with light pressure. Now thin slice the celery and carrot the same way; add to kettle with all remaining ingredients. Cover and cook at a gentle simmer for 45 minutes.

Set a very large sieve over a largeheat-proof bowl and line the sieve with several layers of cheesecloth. Pour in the court bouillon and allow to drain undisturbed.

The court bouillon is now ready to use. Taste for salt and add more if needed. Pour into 1-pint freezer containers and cool to room temperature, cap, label, date and quick freeze. This wil keep well in freezer for 6 months, or, in the refrigerator for 1 about 1 week.