Homemade Fish Stock for Soups & Stews | Chef Healthy Henry

Ingredients

• Makes 8 cups - 3lb assorted fresh fish bones or trimmings from fish such as cod, Pacific rockfish, sea bass, flounder.
• 1/4 cup olive oil
• 2 cups dry French white wine, such as Sauvignon Blanc or Chablis
• 2 ribs celery roughly chopped
• 1 large onion roughly chopped
• 3 carrots, peeled and roughly chopped
• 4 large ripe tomatoes (or one 28-oz. can tomatoes, drained), peeled, seeded, and chopped
• Feathery tops from 1 large bulb fennel (reserve the bulb for the bouillabaisse)
• 1 small bunch fresh flat-leaf parsley I small bunch fresh thyme
• 3 bay leaves
• 8 cups water