Fish Stock

Directions

1. 1
   Cut away all traces of the liver and the gills from the bones and fish heads.
2. 2
   If you have time, soak the bones and fish heads in ice water for at least 20 minutes to extract any remaining blood.
3. 3
   In a large saucepan, heat the butter over medium heat.
4. 4
   Add the onion, mushrooms, and parsley and gently saute over medium heat until the onion is softened but not browned, about 3 minutes.
5. 5
   Add the fish heads and bones, cover, and cook for 15 minutes.
6. 6
   Add the wine, increase the heat to high, and reduce the liquid, uncovered, by half, about 3 minutes.
7. 7
   Add the water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
8. 8
   Strain the stock and allow it to cool uncovered before refrigerating.