Ingredients
Preparation
Wash fish bones well under running cold water.
With kitchen shears, snip off and discard gills from inside head if still attached, and break or cut all the bones into 3-inch pieces.
If bones are bloody, soak in a bowl of cold water 30 minutes, changing the water every 10 minutes.
Drain and rinse the fish bones.
Melt the butter in a 4-quart saucepan over medium-high heat and sauté the onion, parsnip, carrot, potato, and celery root for about 7 minutes until they start to soften.
Add the water, salt, peppercorns, and bouquet garni and heat to boiling.
Reduce the heat to low and simmer gently, partially covered, for 30 minutes.
Drain the stock through a colander lined with cheesecloth into another large pot, pressing on the ingredients to extract the juices.
Wash the original pot and add the strained stock.
Return to heat and bring to a boil over medium-high heat.
Boil for about 20 minutes until stock is reduced to about 6 cups.
Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer
