fish stock (1½ liters - 6½ cups) 2 kg (5 lbs) fish heads and bones 1 lemon 100 g (3½ oz ) celery 100 g carrots 100 g leeks 100 onions 500 ml (½ quart) white wine 1 tomato, quarted 1 garlic clove 20 g (¾ oz ) parsley, 10 g (½ oz ) chervil—both with leaves and stems 10 g (2 tsp) pepper, 1 thyme sprig 1 bay leaf, 2 cloves 10 g 2 tsp) kosher salt pinch cayenne pepper 3 liters water (3½ quarts) 1. Cut the fish heads in half and wash with cold water. 2. Dice the celery, leeks, onions, and carrots. Put the vegetables in a large heavy-bottomed pot and steam them off quickly without oil—don't let them take on color. 3. Add the fish heads and bones and pour in the wine. add the remaining ingredients and the water. Bring to boil and remove any foam. 4. Simmer for 30 minutes, skimming off foam as necessary. Pour through a fine sieve, cool and freeze. back