Simple Fish Stock

Utilize more of your remaining fish for a delicious stock to start soups and flavor dishes.

Ingredients:

• 4 lbs. fish bones and heads
• Water
• 3 tbsp. kosher salt
• 1 tbsp. butter
• 2 green onions, white bottoms only diced
• 1/2 white onion, diced
• 1 medium carrot, diced
• 4 cloves garlic, smashed
• 4 small celery sticks, sliced
• 1 cup dry white wine
• 1/2 tbsp. white peppercorns
• 2 sprigs tarragon
• 2 bay leaves

Directions

1. Begin by thoroughly washing your fish heads and bones; removing gills from fish. After cleaning, soak all parts in a cold salt water bath for approximately one hour.
2. After soaking fish, thoroughly clean and rinse again making sure there is no remaining blood as this will taint for final stock.
3. Start your stock by adding butter, white onion, celery, carrot, to stock pot and lightly saute until onions become translucent.
4. Add white wine and continue cooking for another minute
5. Add all remaining ingredients, including fish parts, and top with water until fish is covered. Do not salt.
6. Raise liquid temperature to almost a boil, then drop to a very low simmer.  Allow to simmer for approx 40 min. 
7. Strain with ultra fine strainer and use immediately, freeze, or jar.