Fish Stock (Fumet)

Yield: approx 1 gallon

Time: 1 hour 15 minutes

INGREDIENTS
3 pounds bones from a white-fleshed, non oily fish
2 tablespoons unsalted butter
1 medium-sized leek, washed and sliced
1 medium onion, split in half
1/2 bulb of fennel, washed and sliced
1 1/2 cups dry white wine

DIRECTIONS
Begin by removing any gills if they are still attached to the fish bones. Wash
the bones in cold water to remove any blood.
Add butter to a large stockpot and over medium heat sweat the onion, fennel
and leeks. You want to cook the vegetables without any color. Add the fish
bones to the pot and stir in with vegetables to cook the bones a little -- until
the flesh goes white, about 5-6 minutes.
Pour in the wine as you stir, then add the cold water. Add the bouquet garni
and turn heat up to bring to a simmer. Once simmering, reduce heat and
cook gently for 40 minutes. Skim the surface of the stock to remove fat as it
cooks -- this will ensure you have a clear, finished stock.

When done, strain and cool in an ice bath then place in the fridge or the
freezer.