Fish stock or fumet

Fish stock or fumet
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Ingredients:
30 g Butter
mirepoix:
125 g Onion, finely chopped
60 g of celery, finely chopped
60 g carrots, finely chopped (optional)
60 g mushroom trimmings(optional)
2-3 kg bones from lean fish
2½ dl white wine (dry)
4 L cold water
Sachet:
1/2 bay leaf
1 g peppercorns
8 Parsley stems
1 whole clove
Procedure: 👇
1. Butter the bottom of a heavy stock pot or sauce pot. Place the mirepoix in the bottom of the pot and the bones over the top of it. Cover the bones loosely with a round of brown paper or parchment.
2. Set the pot over low heat and cook slowly for about 5 minutes, until the bones are opaque and begin to exude some juices.
3. Add the wine, bring it to a simmer, then add water to cover, and the sachet.
4. Bring to a simmer again, skim, and let it simmer for 30 to 45 minutes.
5. Strain through a china cap lined with several layers of cheesecloth.
6. Cool, ventilated, in a cold water bath and refrigerate.
Amr Halawa