Basic Fish Stock

• 1 tablespoon butter
• 1 small onion, coarsely chopped
• 1 carrot, scraped and coarsely

Sauté the onion, carrot and mushroom trimmings in the butter.

In a large stockpot place the remaining ingredients; add the sautéed vegetables. Bring to a boil, skimming off any foam that rises to the surface.

Cook partially covered over medium heat for 30 to 40 minutes. Strain through muslin.