Fish Stock (fumet de Poisson)

Ingredients

• 2 quarts water
• 1 cup onions
• ¾ cup celery with leaves
• ⅓ cup leeks
• 1 bay leaf
• 2 sprigs thyme
• 1 tsp salt
• 3 whole black peppercorns
• 1 cup white wine

Steps

1. Wash the fish trimmings.
2. Drain and mash with the back of a large spoon.
3. Place the fish in a stockpot.
4. Add the water.
5. Bring to a simmer and simmer for 5 minutes, skimming off any scum.
6. Add the vegetables and seasonings.
7. Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
8. Remove from the heat.
9. Remove the fish and vegetables with a spider or slotted spoon.
10. Strain through a sieve lined with a double layer of dampened cheesecloth.
11. Cool to room temperature.
12. Refrigerate for 2–3 days, or freeze for longer.