Cakebread Cellars Fish Stock

Directions

1. 1
   Rinse the fish bones well to remove any trace of blood.
2. 2
   Heat the olive oil in a large pot over moderately high heat.
3. 3
   Add the onions, celery, carrots, and fennel.
4. 4
   Saute until the vegetables soften, about 5 minutes.
5. 5
   Add the fish bones, wine, parsley, bay leaves, and 3 quarts cold water.
6. 6
   Bring to a simmer over high heat, skimming any foam.
7. 7
   Reduce the heat to maintain a gentle simmer and cook for 30 minutes.
8. 8
   Strain.
9. 9
   Chill the stock quickly in an ice-water bath.
10. 10
    Refrigerate for up to 2 days or freeze for up to 2 months.