Wild Fish Stock
- 2 large lingcod carcass or other wild firm white fish carcass (gilled, gutted and rinsed)
- 1 larger onion (chopped)
- 4 stocks celery (sliced)
- 3 medium carrots (sliced)
- ¼ c. fresh flat leaf parsley (chopped)
- 2 dried bay leaves
- ¼ c. fennel bulb (chopped)
- 6-8 springs fresh thyme
- 3 large cloves garlic (chopped)
- 1/3 c. dry white wine
- 1/3 c. Vermouth
- 2 T. olive oil
- 1 T. butter
- About 2 quarts very hot water
- Sea salt
- Melt butter and olive oil in heavy 8 quart stock pan over medium heat. Add the onion, carrots, celery, bay leaves, parsley, thyme, garlic, fennel, sea salt and pepper. Cook, stirring frequently until the vegetables become soft without browning, about 8 minutes.
- Place the fish carcasses on the vegetables. Pour in the wine and vermouth, cover pot and let bones sweat over medium heat for 15 minutes, or until they turn completely white.
- Add enough very hot or boiling water to barely cover the bones. Stir gently and allow the brew to come to a simmer. Simmer for 15 to 20 minutes uncovered. Remove the pot from the stove, stir and allow it to steep for 10 minutes. Strain, season lightly with sea salt and pepper to taste.