Ingredients

  • 1 tablespoon butter
  • 2 onions, chopped
  • 1 carrot, chopped
  • 2-3 celery, chopped
  • 1-2 fish carcasses (including head) of sole, fluke, cod, scrod, or other fish
  • 6-7 quarts cold filtered water
  • 1 cup white wine or 2 tbsp. white wine vinegar
  • Several sprigs fresh thyme
  • Several sprigs parsley
  • 2 bay leaves

Procedure

  1. Melt butter in a large stainless steel stock pot.
  2. Add onions and cook 5-7 minutes.
  3. Add fish carcasses, water, wine and bring to a boil.
  4. Skim off the scum and impurities that rise to the top.
  5. Add carrots, celery and herbs to the pot.
  6. Reduce heat, cover and simmer at least 4 hours (or as long as 12 hours).
  7. Strain the liquid into storage containers and chill overnight in the refrigerator.
  8. The following day, skim off congealed fat before freezing.
  9. Use within 5-7 days or freeze for later use.