4poundsfish carcasses bonesheads, tails, and trimmings
4quartswater or until carcasses are completely covered
Instructions
Rinse the carcasses of any blood or slime. If the gills are included, make sure to cut them out.
In a medium-sized stockpot, melt 3 Tbsp butter over medium heat. Add veggies and herbs and simmer for about 7-10 minutes or until the veggies are softened and fragrant. Add another Tbsp butter, if needed. Stir frequently and be careful not to brown.
Add the wine and simmer for a few more minutes or until it’s slightly reduced.
Add the fish carcasses and cover tightly. Cook for 10-12 minutes.
Add the water, making sure to cover the carcasses completely.
Turn the heat to high. As the water starts to heat up, skim any scum that forms on the surface.
Turn the heat down to medium-low to medium before the water boils and keep at a very gentle but barely perceptible simmer for 20-30 minutes.
Remove the stock from the heat and let it rest for about 10 minutes. Strain the stock through a fine mesh strainer, and lightly salt, to taste.
Chill whatever you won’t be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.
