Fish Stock

• 4 pounds heads and bones of non-oily fish, such as sole, flounder, snapper, or bass
• 2 dried bay leaves
• 8 sprigs fresh flat-leaf parsley
• 1 bunch fresh thyme
• 1/2 bunch fresh tarragon
• 1 1/2 teaspoons whole fennel seeds
• 8 whole black peppercorns
• 3 tablespoons unsalted butter
• 1 large leek, white and pale-green parts, quartered and sliced 1/4 inch thick, well washed
• 1 medium onion, cut into 1/4-inch dice
• 8 ounces white mushrooms, wiped clean, cut into 1/4-inch dice
• 2 medium carrots, cut into 1/4-inch dice
• 2 celery stalks, cut into 1/4-inch dice
• 1/2 fennel bulb, cut into 1/4-inch dice
• 1 cup dry white wine

1. Remove the gills and any blood from the fish heads; thoroughly wash the bones, and cut them to fit in a 12-quart stockpot.
2. Tie the bay leaves, parsley, thyme, tarragon, fennel seeds, and peppercorns in a small piece of cheesecloth to make a bouquet garni; set aside.
3. Melt the butter in the stockpot over medium heat; add the leek, onion, mushrooms, carrots, celery, and fennel, and cook until tender, 8 to 10 minutes.
4. Increase the heat to medium high, and add the fish heads and bones.
5. Cook, stirring, for 3 to 5 minutes.
6. Add the wine, bouquet garni, and 2 1/2 quarts water, just covering the bones.
7. Bring to a boil, reduce heat to low, skim, and let stock simmer for 25 minutes.
8. Turn off heat; let sit for 10 minutes.
9. Prepare an ice-water bath.
10. Strain the stock through a fine sieve into a large bowl; set the bowl in the ice bath to cool.
11. Use within 1 day, or freeze up to 3 months.
12. To infuse your fish stock with the flavors of the Mediterranean, add one or more of the following ingredients: 1/2 teaspoon crumbled saffron threads, 6 sun-dried tomatoes (not packed in oil), 1 1/2 teaspoons sweet paprika, 1/2 teaspoon toasted fennel or cumin seeds, 3 garlic cloves, 20 shrimp shells, or the zest of 1 orange.

bones of nonoily fish, bay leaves, parsley, thyme, tarragon, fennel seeds, black peppercorns, unsalted butter, onion, white mushrooms, carrots, celery stalks, fennel bulb, white wine

Taken from www.epicurious.com/recipes/food/views/fish-stock-393416 (may not work)