Making fish stock, preparing for New England clam chowder

Very happy this morning to use all the fish-parts that have accumulated over the course of several fish meals to make what I think will be a pretty good fish stock.

In addition to the fish parts — the skeleton and heads of three Robalo and a Flounder — I threw in chopped carrots, celery and onions  as well as a sliced lemon and a crushed tomato. Also in the mix: a couple of crushed garlic cloves, bay leaves, a few peppercorns, some sprigs of fresh parsley, a cup of dry white wine and eight cups of water.

During the simmer I’m going to throw in a handful of dried Porcini and Shiitake mushrooms for a heartier flavor.

Later today I’m headed out in search of fresh clams so I can use this stock as a base for making clam chowder this afternoon.

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