Fish Fumet

• 2 pounds bones from white fish, such as trout, snapper, flounder, or bass
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 cup diced leek (thoroughly washed) and/or fennel trimmings (bulb and feathery tops)
• 1 cup mushroom trimmings, or 6 button mushrooms
• 2 cups dry white wine
• Bouquet Garni (p. 145) made with bay leaf, thyme, tarragon, parsley stems
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon salt

1. Rinse the fish bones under running water to make sure they are free of blood and guts.
2. Heat the olive oil and vegetables in a large pot over medium heat for about 7 minutes, stirring, until softened but not browned, then lay the fish bones on top, cover the pot, and reduce the heat to low.
3. Sweat the bones for about 5 minutes, uncover the pot, and pour the wine over the bones.
4. Add water to come about halfway up the pot (about 2 quarts), then add the Bouquet Garni, peppercorns, and salt.
5. Bring to a boil slowly, then lower the heat and let it simmer for about 20 minutes.
6. Remove the broth from the heat, let it steep about 5 minutes, then strain it through a fine strainer.
7. Let it cool, then put it in small containers and freeze what you dont use.

white fish, olive oil, onion, celery, thoroughly washed, mushroom trimmings, white wine, bouquet garni, whole black peppercorns, salt

Taken from www.epicurious.com/recipes/food/views/fish-fumet-383502 (may not work)