Ingredients

2 tablespoons unsalted butter

2 medium onions, very thinly sliced

4 stalks celery, very thinly sliced

2 medium carrots, very thinly sliced

2 dried bay leaves

1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems

6 to 8 sprigs fresh thyme

2 tablespoons black peppercorns

1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood

2 1/2 to 3 pounds fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 2-inch pieces and rinsed clean of any blood

1/4 cup dry white wine

About 2 quarts very hot or boiling water

Kosher or sea salt

Description

This Recipe Uses A Technique Called 'sweating' To Extract Maximum Flavor From Every Ingredient. Although Sweating Adds A Step, This Stock Is...

View Full Recipe