Fish Stock a La Normandy

Use the heads, tail, frames, etc from any fresh fish such as red snapper, halibut, bass--saltwater fish that is white fleshed. It's very simple to make and freezes beautifully and has endless uses--in soups, chowders, sauces.

• Ready In: 2 hrs
• Yields: 1-2 quarts

Ingredients

• 4  tablespoons unsalted butter, unsalted
• 2  lbs  fish, heads and frames, in 3-inch pieces
• 2  stalks celery, with tops, broken into pieces
• 1  small onion, peeled and halved
• 1  leek, green tops only, roughly chopped
• 1  bay leaf
• 5  peppercorns
• 5 -6  parsley sprigs
• 1⁄2 cup white wine (or hard cider)

Directions

1. One hour before starting stock, immerse the fish pieces in cold water and let soak then drain and proceed.
2. Melt the butter in a large heavy pot ( 4 - 5 quarts).
3. Add fish, cover and cook over low heat 5 minutes, until fish flesh turns white.
4. Add the remaining ingredients, cover and cook for five to ten minutes, adding the wine after about five minutes.
5. Add 2 quarts of cold water and bring to a boil.
6. As soon as it begins to boil, reduce heat and simmer gently for about thirty minutes, skimming occasionally.
7. Strain and refrigerate or freeze according to your needs.
8. Note: If you make this in a stockpot with a colander insert, straining out and discarding the solids will be simplified and the stock itself will be much easier to strain.