Quarter of a leek (white and light green parts), small dice
1 rib celery (or celery root), small dice
2 lb (900 g) white, lean fish bones, rinsed well
½ cup dry white wine
8 cups (2 L) cool water
6 sprigs parsley stems
1 bay leaf
12 white peppercorns, cracked
Salt and black pepper, to taste
Directions
Melt butter in a PADERNO Classic 18/10 Stainless Steel Saucepan, 5.1 L over medium heat. Add onion, leek and celery; cook, stirring occasionally, until softened, 6 to 8 minutes.
Pour in wine; bring to boil and cook until half of liquid is evaporated, about 30 seconds.
Add fish bones to pot; add cool water. Bring to boil; reduce heat and simmer, skimming with a spoon to remove scum from surface. Add parsley, bay leaf and peppercorns; simmer for 20 minutes.
Carefully strain stock through fine mesh strainer into heatproof bowl; discard bones. Cool stock as rapidly as possible; cover and refrigerate for up to 2 days.
