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Fish Stock

3 1/2 lb Non-oily whitefish bones flounder, halibut, sole etc.
4 tb Light vegetable oil or unsalted butter
1 c Carrots, peeled, chopped
2 c Onions, peeled, chopped
1 c Celery, chopped
1 Leek, white part only, cleaned and chopped
1 c Mushrooms, cleaned and chopped (including stems)
2 c Dry white wine
2 tb White peppercorns
2 Bay leaves
6 Sprigs parsley
2 Sprigs fresh thyme, or 1 teaspoon, dried
10 c Cold water (or as needed)


YIELD: 2 to 3 quarts


Rinse fish to remove any blood.


Heat oil or butter in a 4-qt stock pot, adding the vegetables and cook, covered, over low heat until vegetables are limp and lightly colored. Stir occasionally.


Add remaining ingredients and just enough cold water to cover. Set the pot off to one side of the burner to make skimming easier. Bring stock to a boil and skim. Reduce heat to a simmer, loosely cover and continue simmering for about 30 minutes.


Remove from heat and allow to cool with the bones etc. in the stock.


Strain through a china cap or colander lined with cheesecloth. Discard all bones, vegetables etc.


Taste the stock for flavor. Return to the pot and bring to a boil and simmer another 20 minutes, covered.


Refrigerate the stock, covered. Remove any fat that has risen to the surface before using, or freezing.


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