2 c. white wine
2 c. water or chicken broth
2 lbs. fish heads, bones or shells
1 onion
3 springs parsley
1 bay leaf
2 Tbsp. lemon juice
1 tsp. fresh tarragon, minced
1 tsp. lemon peel, grated
6 peppercorns, lightly crushed
2 whole cloves
1/2 c. mushroom stems (or 1 Tbsp. concentrate)
1 tsp. salt
1 Tbsp. butter

Combine all ingredients in a soup kettle, cover and slowly bring to boil skimming as needed. Lower heat and simmer 1 hour. Strain, cool and refrigerate. Stock has a 4-day shelf life, so it's best to freeze unless using immediately.

Note: See Soup Stock Basics for storage information.