Fish Stock Soup
2 tbsp extra virgin olive oil
1 large yellow onion quartered
2 garlic cloves, crushed
2 medium carrots, each cut into 4 pieces
1 large leek, split lengthwise, rinsed between layers, and cut into several pieces, separate white parts from green
2 pounds Halibut Bones
3 sprigs flat leaf parsley
3 sprigs of thyme
1 1/2 cups dry white wine
1. Heat oil in large pot over medium-high heat. Add onion, garlic, carrots, and leek white and saute, stirring until limp, 2 to 3 minutes. Add halibut bones and cook, stirring until flesh begins to turn opaque, about 3 minutes. Add leek greens, parsley, thyme, peppercorns, wine, and 6 to 8 cups water (just enough to cover). Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Skim any foam.
2. Strain through a fine-mesh strainer or a colander lined with cheesecloth. Set stock aside. You should have about 9 cups.