4 pounds fish frames (bones) from sole,
flounder, halibut, and/or turbot, cut into 2-inch pieces and
rinsed clean of any blood
1/2 cup dry white wine
About 2 quarts water
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh Italian parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
Kosher or sea salt
In a 7 to 8-quart stockpot, combine the
fish bones, white wine, and just enough water to cover (you won't
need the full 2 quarts of water here). Bring to a boil, skimming
off the white foam from the top of the stock as it approaches
boiling, then reduce the heat so the stock simmers. (Using a
ladle and a circular motion, push the foam from the center to
the outside of the pot, where it is easy to remove.)\
Add the onions, celery, carrots, bay leaves,
parsley, thyme, and peppercorns and stir them into the liquid.
If the ingredients are not covered by liquid, add a little more
water. Allow the stock to simmer gently for 20 minutes.
Remove the stock from the stove, stir
it again, and allow it to steep for 10 minutes. Strain through
a fine-mesh strainer and season lightly with salt. If you are
not going to be using the stock within the hour, chill it as
quickly as possible. Cover the stock after it has completely
cooled and keep refrigerated for up to 3 days, or freeze for
up to 2 months.
