Fumet

1. Butteri the bottom of a large heavy saucepot Add the mirepoix and top with the fish bones Cover with parchment or brown paper Place over a low flame and sweat for 5-7 minutes, until the bones are opaque and begin to give up their juice Remove and discard the parchment paper.
2. Add wine and bring to a simmer Add the water and the sachet Return to a simmer, skim gently, and simmer very gently for 30-45 minutes Straini through several layers of dampened cheesecloth cool quickly in ice or a vented water bath Cover and chill.
3. Use as desired.