Fish Stock (French Poisson Fumêt)

A delicious and healthy broth made from scratch.

1 Tbsp. butter
1 cup onion, sliced
3 stems parsley
2½ lbs halibut, or other fish bones (no heads), well rinsed under cold water
¾ cup dry white wine
1 Tbsp. lemon juice, freshly squeezed
2 qts water, cold
¼ cup mushroom trimmings
1 Tbsp. garlic, roughly chopped
½ tsp. fresh thyme leaves
3 thin slices lemon
sea salt
black pepper, freshly cracked

Set a 1 gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5-7 minutes.

Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour.

Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.

Makes about 2 quarts.