Fish Fumet (Fancy Fish Stock) - cooking recipe

Ingredients

3 lbs fish (heads, tails, skeletons)
2 tablespoons kosher salt
1 yellow onion, quartered
1 leek, white part only, quartered
2 small inner celery ribs, quartered
1 teaspoon peppercorn
1 bay leaf
2 sprigs Italian parsley
2 fresh thyme sprigs
1 oregano sprig
1 cup dry white wine
8 cups water

Preparation

Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
Drain off salty water.
Break the fish frames into large pieces and put them in a heavy stock pot.
Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
Skim off any fat that forms on top.
Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
Strain the mixture and discard the fish, vegetables, and herbs.
Cool to room temperature and refrigerate, covered, overnight.
Skim off any fat that has formed on top of the fumet.
Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.