Homemade Fish Stock

Ingredients

• 3 pounds fish heads, bones, and trimmings
• 2 tablespoons unsalted butter
• 2 leeks, white part only, thinly sliced
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 cup dry white wine
• 2.5 quarts water
• 1 bouquet garni
• 10 whole black peppercorns
• 3 thick slices of lemon

Steps

1. Rinse the fish with cold water and drain thoroughly.
2. Melt the butter in a pan over low heat. Cook the leeks, carrot and celery in it for 5 to 7 minutes, until softened. Add the fish parts, wine and water and bring to a boil, about 5 minutes. Skim off and discard the residue, then add the bouquet garni, peppercorns and lemon and return to a boil. Lower the heat and simmer uncovered for 30 minutes, frequently skimming off and discarding residue.
3. Line a colander with cheesecloth and strain the stock through it into a bowl. Let cool, then store in the refrigerator for up to a week or in the freezer for up to 3 months.