FUMET de POISSON

By BobD

Ingredients

• 3 pounds meaty fish bones, preferably with head and tail on but gills removed
• 6 cups water
• 1 cup dry white wine
• 1 cup coarsely chopped onion
• 4 sprigs parsley
• 1 cup coarsely chopped celery
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 6 peppercorns
• Salt to taste
• 1/2 cup chopped green part of leeks, optional

Details

Servings 7
Adapted from events.nytimes.com

Preparation

Step 1

Combine all the ingredients in a kettle or large saucepan.

Bring to the boil and simmer 20 minutes. Strain and discard the solids.

Leftover stock can be frozen.