Fish Stock

1. 1

   In a pot, heat the oil.

2. 2

   Add the fish bones and the leek, onion and fennel and cook over moderately high heat, stirring, until the vegetables are just tender, 15 minutes.

3. 3

   Add the wine and bring to a boil.

4. 4

   Cook over moderately high heat until reduced by half, 20 minutes.

5. 5

   Add 8 cups of water and the parsley stems and simmer over moderate heat for 30 minutes.

6. 6

   Strain the broth and season lightly with salt.

No additional tips available.