Fish stock

• 2 pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed
• 6 cups water
• 1 cup dry white wine
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped onion
• 3 sprigs fresh thyme, or 1 teaspoon dried
• 1 bay leaf
• 10 peppercorns
• Salt, if desired
• 1 medium-size tomato, cored, optional

1. If the fish heads are used, the gills must be removed.
2. Rinse the bones under cold running water.
3. Drain and place the bones in a kettle or deep saucepan.
4. Add the remaining ingredients.
5. Bring to the boil and simmer for 20 minutes.
6. Strain.

fish, water, white wine, celery, onion, thyme, bay leaf, peppercorns, salt, tomato

Taken from cooking.nytimes.com/recipes/10325 (may not work)