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1
1 Remove the gills and eyes from the fish, or have your fish store do it.
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2
Cut the heads and bones across into 4-inch pieces.
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3
Put them in a shallow pan and cover with cold water.
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4
Let stand for 1 hour, changing the water twice.
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5
Drain.
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6
2 Heat the oil in a large pot over medium heat.
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7
Add the onion, fennel, leek, peppercorns, salt, parsley, and bay leaf.
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8
Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.
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9
3 Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes.
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10
4 Add the wine and water and bring to a boil.
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11
Boil for 10 minutes, skimming off the foam as it rises to the top.
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12
Remove from the heat and let rest for 10 minutes.
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13
Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
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14
If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups.
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15
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
