Instructions: Finding fish bones for stock is tricky; most supermarkets no longer have bones. This version lets you use things youd usually throw away - shrimp and lobster shells - then supplement them with fish bones or even an inexpensive fish fillet like cod or grouper. The shells can be frozen, allowing you to save them up until you have enough.

2 tablespoons vegetable or olive oil
1/2 cup chopped onion
1/4 cup diced carrot
1/4 cup diced celery
Shells from 1 pound medium shrimp
Shells and carcasses from 2 cooked lobsters 8 cups water
1 cup dry white wine
2 bay leaves
1/4 teaspoon dried tarragon
1/2 teaspoon salt (preferably coarse or sea salt)

1/2 to 1 pound fish bones or 1 fillet of a mild white fish, such as cod

(optional)

Heat oil in a tall, narrow stockpot over medium heat. Add onion, carrot and celery. Cover and cook 5 minutes, until just a little soft. Add shrimp shells to pot. Wrap lobster shells in plastic wrap or in a plastic bag and beat with a mallet to break up large pieces. Add to pot. Cover and cook over medium heat 5 minutes.

Add enough water to cover shells, then add wine, bay leaves, tarragon and salt. Bring to a boil. Skim any foam that rises to top. Reduce heat, partially cover and simmer 20 minutes, stirring occasionally.

Add fish bones or fish. Partly cover and simmer 20 minutes longer. Line a colander or strainer with coffee filters or a double thickness of cheesecloth.

Place over a heat-proof bowl. Strain stock, discarding solids.

Refrigerate up to two days, or freeze up to six months. Use in bisques, fish soups or seafood sauces.

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