Fish Fumet

• 2 tablespoons sunflower or other neutral-tasting oil
• 2 pounds fish bones and heads
• 1 celery stalk, cut into 1-inch pieces
• 1 leek, white and pale green parts only, cut into 1-inch half-moons and washed well (page 32)
• 1 cup dry white wine
• 1 dried bay leaf
• 5 whole black peppercorns

1. Sweat the bones and vegetables Heat the oil in a medium stockpot over medium heat until hot but not smoking.
2. Add fish parts, celery, and leek.
3. Cover and cook, stirring once or twice, until vegetables are soft and translucent and flesh on the bones has turned opaque but not brown, about 3 minutes.
4. Make stock Add wine and reduce by half, 3 to 5 minutes, then add enough water to cover by 1/2 inch (about 2 quarts) along with the bay leaf and peppercorns.
5. Bring to just under a boil over medium-high heat, skimming foam with a ladle as it rises to the surface, then reduce heat and gently simmer (bubbles should just gently break the surface) for 35 minutes, skimming frequently.
6. Strain stock Pass mixture through a fine sieve into a heatproof bowl or another pot (do not press on solids), discarding solids.
7. Skim off fat.
8. If not using immediately, let cool completely (in an ice-water bath, if desired) before transferring to airtight containers.
9. Fish fumet can be refrigerated in airtight containers for up to 2 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
10. Ask your fishmonger to save the bones and heads from the fish in advance; firm-fleshed white fish, such as snapper, bass, and halibut, work best.
11. Avoid oily fish (such as mackerel and tuna).

sunflower, fish, celery stalk, only, white wine, bay leaf, black peppercorns

Taken from www.epicurious.com/recipes/food/views/fish-fumet-393730 (may not work)