FISH STOCK

Make sure the fish bones you use are from lean fish and not fatty fish (avoid salmon or trout bones, for instance).

6 pounds lean fish bones, heads, etc.

2 tablespoons butter

White mirepoix:

8 ounces onions, diced

4 ounces celery, diced

4 ounces parsnips, diced

4 ounces mushroom trimmings

4 quarts cold water

1 cup dry white wine

Sachet d'epices:

6-8 parsley stems, chopped

1 bay leaf

1/4 teaspoon cracked black peppercorns

1 whole clove

The above ingredients are placed into a 4" square of cheesecloth

and tied into a sack.

Melt the butter in the bottom of a large stockpot. Add the mirepoix,

and place the bones on top. Cover the mixture with a piece of parchment paper cut to

fit the pot. Sweat the mirepoix and bones over low heat for aobut 5 minutes,

until the bones turn opaque and release some juices. Add the wine, bring to a simmer.

Add the sachet, and water to cover.

Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes.

Strain through a china cap layered with cheesecloth.

Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate.

Skim off any fat that rises to the top.