Downeast Maine Fish Stock/Broth or Fumet de Poisson

This recipe makes 12 cups of fish stock.

Ingredients:

Bouquet Garni:

4 organic bay leaves, dried

4 tsp organic fennel, dried

4 cups fresh, organic parsley and thyme, finely-minced

4 quarts Louis Jadot unoaked chardonnay

4 quarts Evian water

8 pounds wild/line-caught, fresh barramundi fish heads, smoked lightly, then grilled

1 and a half cups organic carrots, finely-shredded, then finely-minced

2 and a half cups organic, fresh celery knobs, cleaned, finely-minced

1 and a half cups organic, fresh, red shallots, cleaned, finely-minced

Salt and pepper, to taste, organic, French, finely-ground