Fish Stock

Directions

1. 1
   Rinse the fish frames thoroughly under cold water.
2. 2
   In a large nonreactive saucepan or small stockpot, warm the olive oil over moderate heat.
3. 3
   Add the leeks, shallot, celery, thyme, parsley and fish frames, bending them to fit into the pan if necessary.
4. 4
   Cook, stirring occasionally, until the fish frames turn white and the vegetables are fragrant, about 4 minutes.
5. 5
   Add the wine and cook for 1 minute.
6. 6
   Ad 2 1/2 quarts of water, the bay leaf, the tomato and a large pinch of salt.
7. 7
   increase the heat to moderately high and bring to a gentle simmer.
8. 8
   Skim and reduce the heat to low.
9. 9
   Simmer the stock for 20 minutes, skimming often.
10. 10
    Slowly pour the stock through a fine strainer into a large heatproof bowl, leaving behind any particles at the bottom of the pan.
11. 11
    Season lightly with salt and let cool before refrigerating.