Classic Fish Fumet (Fish Stock)

From “The Essence of Emeril” on the Food Network.

ingredients

1 tablespoon unsalted butter
1 cup sliced onion
3 parsley stems
2 1/2 pounds fish bones (no heads), well rinsed under cold water, such as halibut
3/4 cup dry white wine
1 tablespoon lemon juice
2 quarts cold water
1/4 cup mushroom trimmings
1 tablespoon, roughly chopped garlic
1/2 teaspoon fresh thyme leaves
3 thin slices lemon
Salt and freshly ground black pepper

1
Set a 1-gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes. Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour.
2
Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
3
Yield: about 2 quarts

Source: Jason Jansky