Fish Broth

• 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

1. Combine all the ingredients in a kettle.
2. Bring to a boil and simmer gently 20 minutes.
3. Strain.
4. Discard solids.

fish, white wine, water, leek leaves, parsley, clove garlic, onions, celery, bay leaf, thyme, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3108 (may not work)