Fish Broth

Ingredients

• 3 pounds of bones from nonoily fish, preferably with head on but gills removed (see note)
• 1 cup dry white wine
• 4 cups water
• 2 cups coarsely chopped leek leaves
• 6 sprigs fresh parsley
• 1 whole clove garlic
• 1 cup coarsely chopped onions
• 1/2 cup coarsely chopped celery
• 1/2 bay leaf
• 1/2 teaspoon dried thyme
• Salt to taste if desired
• Freshly ground pepper to taste