Flatfish bones sweat gently with a white mirepoix of leeks in olive oil, then simmer briefly with a bouquet garni, a splash of vinegar, and optional white wine for a delicate, clean-tasting fumet.
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In medium stockpot, heat oil. Add bones and mirepoix and sweat for 10 to 15 minutes .
Add 2 1/2 quarts water, bouquet garni, vinegar and wine, if using.
Bring to , lower heat, and for 30-40 minutes .
Strain stock, pressing firmly to extract as much liquid as possible, though fine mesh strainer or cheesecloth-lined chinois.
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