3 lbs. fish bones
2 onions, sliced
2 stalks celery, chopped
1 leek
1 bay leaf
5 stalks of parsley
Pinch of thyme
1 tsp. crushed peppercorns
2 c. white wine
Enough water to cover all ingredients

Place the onions, celery, leek and fish bones in a stock pot. Cover with water and wine. Bring to a boil quickly and skim carefully. Allow to simmer a few minutes and add the rest of the ingredients; continue cooking for 30 minutes. Pass through a strainer and use as required.