Homemade Fish Stock Recipe

Wash fish in cold water and drain well.

Melt butter in a pan over low heat. Add leeks carrot and celery; cook until softened 5 to 7 minutes. Add fish parts wine and water and bring to a boil about 5 minutes. Skim and discard residue. Add bouquet garni peppercorns and lemon; return to a boil. Reduce heat and simmer uncovered for 30 minutes; skim and discard residue frequently.

Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.