Chef John Folse's Fish or Shellfish Stock

Prep Time: 1 Hour
Makes: 2 Quarts

2 pounds fish bones
OR 1 pound each crab, shrimp and crawfish shells
2 onions, chopped
2 carrots, sliced
2 celery stalks, chopped
6 garlic cloves
4 sprigs parsley
2 bay leaves
1 tsp dried thyme
6 whole black peppercorns
1 lemon, sliced
1 gallon cold water
3 cups dry white wine

Ask your seafood supplier to reserve 2 pounds of white fish bones or 3 pounds of shellfish shells, depending upon stock desired. Combine all ingredients in a 2-gallon stockpot. Bring to a rolling boil, reduce to simmer and cook 45 minutes. During cooking process, skim off all impurities that rise to surface. Add water if necessary to retain volume. Strain stock through cheesecloth or a fine sieve. Return stock to simmer and reduce to 2 quarts.