Fish stock (Fumet de Poisson)

• 5 tablespoons butter
• 1/4 cup finely diced carrots
• 5 tablespoons finely chopped white part of leeks
• 1/2 cup thinly sliced onion
• 6 sprigs parsley
• 1/2 bay leaf
• 1/2 teaspoon thyme
• 3 small cloves garlic, unpeeled but cut in half
• 1 1/2 pounds fish bones including tail and head but with gills removed,
• 1/2 cup brut champagne
• 2 1/2 cups water

1. Heat the butter in a heavy saucepan and add the carrots, leeks and onion.
2. Cook briefly, stirring, until wilted.
3. Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni).
4. Add it to the saucepan.
5. Add the garlic and fish bones and stir.
6. Add the champagne and bring to a boil.
7. Let simmer about a minute and add the water.
8. Bring to a boil and let simmer 20 minutes.
9. Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois.
10. Press the solids to extract as much liquid as possible.
11. Discard the solids.

butter, carrots, leeks, onion, parsley, bay leaf, thyme, garlic, brut champagne, water

Taken from cooking.nytimes.com/recipes/1565 (may not work)