Fish Stock

• 2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna)
• 1 large onion, peeled and diced
• 2 stalks celery, washed and chopped including leaves
• 1 leek, split, washed, and sliced
• 1/4 cup chopped flat-leaf parsley, leaves and stems
• 1 tablespoon dried thyme
• 2 bay leaves
• 1 teaspoon white peppercorns
• 1/4 teaspoon salt
• 2 quarts water
• 1/2 cup dry white wine, such as Chardonnay

1. Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot.
2. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
3. While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface.
4. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath.
5. Refrigerated and covered, the fish stock should keep well for up to 1 week.
6. The stock can also be kept frozen as long as 6 months.

fish, onion, stalks celery, flatleaf parsley, thyme, bay leaves, white peppercorns, salt, water, white wine

Taken from www.foodnetwork.com/recipes/fish-stock-recipe.html (may not work)