Fish Fumet from The Cooking of South West France by Paula Wolfert

Ingredients

• 1 small carrot, chopped
• 1 celery rib, chopped
• 1½ tablespoons unsalted butter
• 1½ cups dry red or white wine
• 2 to 3 pounds fish heads and frames from nonoily fish, washed and cut into small pieces
• Herb bouquet: 5 sprigs parsley, 2 sprigs thyme, and 1 small imported bay leaf tied together with string
• ½ medium onion, chopped
• 1 leek (white part and half the green), well washed and thinly sliced