The Encyclopedia of Creative Cooking: Basic Fish Stock

• 2 slices lemon
• 2 parsley stalks
• 1/4 medium onion
• 1 1/2 pound inexpensive whitefish
• 1 pound fish bones
• 1/2 cup vermouth
• 3 peppercorns

Place lemon, parsley, onion, fish, and bones in 4-quart saucepan. Add vermouth, peppercorns, and enough water to cover. Cover saucepan; bring to fast, rolling boil. Remove cover; remove scum. Add 1/2 cup cold water; bring to a boil. Reduce heat; boil slowly about 15 minutes, until lemon and onion are slightly transparent and fish flakes easily. Strain thoroughly.