Fish Stock Recipe

Ingredients

1 tablespoon olive oil 

1 carrot, chopped 

1 onion, finely chopped 

1 stalk celery, finely chopped 

1 small piece fennel, chopped 

2 pounds fish heads and bones, gills removed, from nonoily whitefish such as red snapper, sole, or flounder, rinsed well 

2 cups dry white wine 

1 tomato, cut into pieces 

1 bay leaf 

Parsley sprigs 

10 peppercorns 

3 cups water, or to cover 

Preparation

Heat oil in a large pot. Add carrot, onion, celery, and fennel, and cook until slightly soft, about 5 minutes. Add fish heads and bones, and cook until they turn white and opaque, about 5 minutes.

Add remaining ingredients and bring to a boil. Lower heat to medium and cook for 20 minutes. Skim off any foam that rises to the top.

Strain through a fine mesh strainer lined with cheesecloth. To store, let cool, then freeze in small containers for future use.