Fish Stock

Directions

1. 1
   Rinse and clean: 1 1/2 to 2 pounds fish bones and heads (gills removed), from white-fleshed fish only.
2. 2
   Put the bones and heads in a large heavy pot (if necessary, chop them so they fit) with: 1 1/2 cups dry white wine, 8 cups water, Salt.
3. 3
   Bring to a boil and turn down immediately to a simmer.
4. 4
   Skim any foam that rises to the surface and add: 1 carrot, peeled and sliced, 1 medium onion, peeled and sliced, 1 small celery stalk, sliced, leaves removed, 1/4 teaspoon black peppercorns, Parsley stems.
5. 5
   Cook, barely simmering, for 45 minutes.
6. 6
   Strain, discarding the solids.
7. 7
   If not using right away, allow to cool, cover tightly, and refrigerate.
8. 8
   Fish stock will keep for a day or two in the refrigerator, but it tastes best the day it is made.
9. 9
   Use red wine instead of white, if appropriate (for a red wine fish stew, for example).
10. 10
    Include a tomato or two with the vegetables.