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Ingredients

3 pounds fish heads, bones, and trimmings 2 tablespoons unsalted butter 2 leeks, white part only, thinly sliced 1 carrot, chopped 1 rib celery, chopped 1 cup dry white wine 2 ½ quarts water 1 bouquet garni 10 whole black peppercorns 3 thick slices of lemon

Nutrition Info

213.8 calories carbohydrate: 8.9 g cholesterol: 6.1 mg fat: 7.5 g fiber: 3.1 g protein: 26.3 g saturatedFat: 1.5 g servingSize: - sodium: 23.4 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Wash fish in cold water and drain well.
Melt butter in a pan over low heat. Add leeks, carrot, and celery, cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon, return to a boil. Reduce heat and simmer, uncovered, for 30 minutes, skim and discard residue frequently.
Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

5 -6 cups

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.