Fish Fumet (Fish Stock)

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Ingredients

• 4 cups water or chicken stock. I prefer chicken stock because it adds richness and depth of flavor.

• 1 onion, quartered

• 1 stalk celery, cut into chunks

• 1 carrot, cut into chunks

• 6 peppercorns

• Fresh herbs of your preference: thyme, oregano, parsley, bay leaves, marjoram, etc. Often referred to as Bouquet Garnis.

• A twist of lemon rind or zest

• 1/2 C dry white wine such as Pinot Grigio, Sauvignon Blanc, or a good Chardonnay.

• 1 lb of fish bones, heads (gills removed), tails, skins, shells from shrimp, lobster, or crab legs.