Fish Fumet

• 2 pounds heads and bones from black bass, red snapper, or halibut
• 2 tablespoons corn oil
• 1 medium onion, peeled and very thinly sliced
• 1/4 small fennel bulb, very thinly sliced
• 1 leek, very thinly sliced
• 15 white peppercorns
• 1/4 teaspoon fine sea salt
• 1 sprig fresh Italian parsley
• 1 bay leaf
• 1 cup dry white wine
• 3 cups water

1. 1 Remove the gills and eyes from the fish, or have your fish store do it.
2. Cut the heads and bones across into 4-inch pieces.
3. Put them in a shallow pan and cover with cold water.
4. Let stand for 1 hour, changing the water twice.
5. Drain.
6. 2 Heat the oil in a large pot over medium heat.
7. Add the onion, fennel, leek, peppercorns, salt, parsley, and bay leaf.
8. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.
9. 3 Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes.
10. 4 Add the wine and water and bring to a boil.
11. Boil for 10 minutes, skimming off the foam as it rises to the top.
12. Remove from the heat and let rest for 10 minutes.
13. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
14. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups.
15. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

black bass, corn oil, onion, fennel, white, salt, parsley, bay leaf, white wine, water

Taken from www.cookstr.com/recipes/fish-fumet (may not work)