Fish Stock (Fumet de poisson)

France

Published method, 8 steps.

Ingredients

• 3 lb fish trimmingsThe heads, tails and bones of any firm white fish such as flounder, whiting or halibut.
• 2 quarts water
• 1 cup coarsely-chopped onions
• ¾ cup celery with leaves, coarsely chopped
• ⅓ cup leeks or green onions including green part, sliced and thoroughly washed
• 1 bay leaf
• 2 sprigs fresh thyme, OR ½ tsp dried
• 1 tsp salt
• 3 whole black peppercorns
• 1 cup dry white wine

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