Quick and Easy Fish Stock

Ingredients

• 2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
• 2 tablespoons kosher salt
• 2 tablespoons vegetable oil
• 1 cup diced yellow onion
• 1 cup diced fennel bulb
• 1 medium leek, minced
• 2/3 cup diced celery
• 2 medium cloves garlic, crushed
• 1 cup dry white wine
• 4 cups water
• 2 sprigs flat-leaf parsley
• 2 sprigs tarragon
• 1 bay leaf
• 5 whole black peppercorns

Directions

1. Put the fish bones and heads into a large bowl, then add enough cold water to cover them. Mix in the kosher salt until it dissolves, and leave everything to sit for 1 hour. Drain the fish, rinse it well under cold running water, and wash off any obvious blood, especially around the spine.
2. Warm the oil in a large saucepan over medium-high heat until it shimmers. Add the onion, fennel, leek, celery, and garlic, and cook, stirring often, until the vegetables have just started to soften, about 3 minutes. Add the fish heads and bones and stir them in. Pour in the wine and cook, stirring, until the liquid starts to steam. Add 4 cups water; the liquid should barely come over the heads and bones, so add only enough extra water to just cover them if needed. Add the parsley, tarragon, bay leaf, and peppercorns.
3. Bring the liquid to the gentlest simmer, then reduce the heat so it sits just under a simmer, with only a stray bubble now and then. Cook for 20 minutes, skimming off any foam or scum from the top with a spoon as it appears.
4. Pour the fish stock through a fine-mesh strainer, then chill it. The stock can be stored covered in the refrigerator for up to 5 days, or frozen for up to 3 months.