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Fish Stock

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Ingredients
  

  • 3 Tbsp butter
  • 1 large onion thinly sliced
  • 2 stalks celery sliced into ¼ inch pieces
  • 2 carrots sliced into ¼ inch rounds
  • 1 leek sliced into 1/4 inch rounds
  • 1/2 fennel bulb chopped
  • 1 bay leaf
  • 1 cup parsley loosely packed with stems
  • 5-6 sprigs thyme
  • 1 Tbsp black peppercorns
  • 1 cup dry white wine
  • 4 pounds fish carcasses bones heads, tails, and trimmings
  • 4 quarts water 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.