Fish Stock

  • 2 lbs fish bones (from white fish: halibut, cod, snapper, etc.  Don’t use bones from oily fish like Salmon) Washed in frigid water
  • 1 large leek, sliced
  • 2 stalks celery, sliced
  • 1/2 bulb fennel, sliced
  • 2 Tbsp butter
  • 1/3 cup white wine
  • Parsley stems
  • Peppercorns
  • Bay leaf

In a large stock pot, sweat the fish bones, then add the vegetables and sweat further. Once the vegetables and bones are translucent, add the wine and reduce by half. Then add cold water & rest of ingredients and cook for 45 minutes. Strain and cool.