(Yields 1 quart)

  • 2 lb. fish bones, if using heads remove gills, wash well
  • 1 yellow onion, washed and quartered
  • 1 carrot, washed, root end cut off and chopped
  • 2 ribs celery, washed and coarsely chopped
  • 1 clove garlic, washed and smashed slightly
  • 1 bay leaf
  • ½ tsp. dry thyme
  • small bunch of parsley stems
  • a few peppercorns
  • ½ cup dry white wine
  • approximately 2 quarts. cold water

Place all ingredients in a large heavy-bottomed stockpot and bring to a boil. Turn down to a simmer and cook for no more than 35 minutes. Break down the bones occasionally with a wooden spoon as it simmers. Strain in a colander lined with cheesecloth. Reduce fumet to desired concentration. Do not add salt to the fumet. Seafood varies so much in its salinity that one stock might not work for several different dishes.