Fish Stock
INGREDIENTS
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3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
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2 tablespoons butter
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2 onions, coarsely chopped
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1 carrot, coarsely chopped
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several sprigs fresh thyme
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several sprigs parsley
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1 bay leaf
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1/2 cup dry white wine or vermouth
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1/4 cup vinegar
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about 3 quarts cold filtered water
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