Homemade Fish Stock

Ingredients

• pound sfish head s, bones, and trimmings
• tablespoon sunsalted butter
• leeks, white part only, thinly slice d
• carrot, chopped
• ribcelery, chopped
• cup dry white wine
• 1/2 quart swater
• bouquet garni
• whole black peppercorns
• thick slice sof lemon

Instructions

1. Wash fish in cold water and drain well.
2. Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
3. Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Tips

Try using red wine in place of white, if you prefer. To make your own bouquet garni, tie together 2 thyme sprigs, 2 pieces of green leek leaves, 2 sprigs of parsley, 1 celery leaf, and 1 bay leaf using kitchen twine.