Fish Fumet

Procedure

1. Butter the bottom of a heavy stockpot or saucepot. Place the mirepoix in bottom of pot and the bones over top of it. Cover bones loosely with a round of brown paper or parchment.
2. Set pot over low heat and cook slowly about 5 minutes, or until bones are opaque and begin to exude juices.
3. Add the wine, bring to a simmer, and simmer 10