Ingredients
1 tablespoon extra-virgin olive oil
2 leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well
2 celery stalks, thinly sliced crosswise
1 shallot, thinly sliced
1/2 teaspoon whole peppercorns
1 dried bay leaf
Bones and head of 1 salmon or whitefish
1/4 bunch fresh parsley
1/4 bunch fresh tarragon
1/4 bunch fresh chives
Preparation
Heat oil in a large stockpot over low heat. Cook leeks, celery, and shallot until soft, about 15 minutes. Add peppercorns, bay leaf, fish bones, and head. Cover with water by 1 inch. Gently simmer (do not boil) for 15 minutes. Remove from heat. Add herbs, and let steep for 10 minutes. Strain through a cheesecloth-lined sieve; discard solids.
