Step 1

Rinse the carcasses of any blood or slime. If the gills are included, make sure to cut them out.

Step 2

In a medium-sized stockpot, melt 2 TBSPs butter over medium heat. Add veggies and herbs and simmer for about 7-10 minutes or until the veggies are softened and fragrant. Add another TBSP butter, if needed. Stir frequently and be careful not to brown.

Step 3

Add the wine and simmer for a few more minutes or until it’s slightly reduced.

Step 4

Add the fish carcasses and cover tightly. Cook for 10-12 minutes.

Step 5

Add the water, making sure to cover the carcasses completely.

Step 6

Turn the heat to high. As the water starts to heat up, skim any scum that forms on the surface.

Step 7

Turn the heat down to medium-low to medium before the water boils and keep at a very gentle but barely perceptible simmer for 20-30 minutes.

Step 8

Remove the stock from the heat and let it rest for about 10 minutes. Strain the stock through a fine mesh strainer, and lightly salt, to taste.

Step 9

Chill whatever you won’t be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.