Fish Stock or Fumet

• 3 T vegetable oil
• 500 g white mirepoix (equal amounts of parsnips, celery and onion)

Place the oil, mirepoix and fish in a pot and cover with the lid to sweat on a medium heat for 10 minutes. Once the fish bones are white and the vegetables a bit softer, add the water, wine, salt and bouquet garni. Allow the stock to simmer for 50 minutes while continuously skimming its surface. Strain the stock as described in the brown stock method.