Ingredients
2 dried bay leaves
3 to 5 sprigs flat-leaf parsley
3 to 5 sprigs thyme
3 to 5 sprigs tarragon
3 to 5 sprigs dill
1 tablespoon fennel seeds
1 tablespoon whole black peppercorns
4 tablespoons unsalted butter
2 large leeks, white and pale-green parts, quartered lengthwise and sliced 1/2 inch thick, washed well
1 large Spanish onion, cut into 1-inch pieces
1 pound white mushrooms, quartered
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 fennel bulb, trimmed and cut into 1-inch pieces
7 pounds heads and bones of non-oily fish, such as sole, flounder, or bass
3 cups dry white wine
Preparation
Make a bouquet garni by tying bay leaves, parsley, thyme, tarragon, dill, fennel seeds, and peppercorns in a piece of cheesecloth; set aside.
Melt the butter in the stockpot over medium-high heat. Add leeks, onion, mushrooms, carrots, celery, and fennel; cook until vegetables are tender, 8 to 10 minutes. Raise heat to high, and add fish heads and bones, wine, reserved bouquet garni, and enough water to just cover the bones (about 4 1/2 quarts). Bring mixture to a boil; reduce heat to medium-low, and simmer 25 minutes. Skim scum from surface with a large spoon, as needed.
Prepare an ice bath. Remove stockpot from heat, and strain stock through a fine sieve into a large heat-proof bowl set in the ice bath, and let cool slightly before using or storing.
