Fish Stock from the Plaza Hotel in New York City

• 8 white-fleshed fish, bones and trimmings
• 3 quarts water
• 1 12 cups dry white wine
• 2 carrots, chopped
• 2 onions, sliced
• 2 sprigs parsley
• 1 bay leaf
• 14 teaspoon leaves thyme
• 8 peppercorns
• 2 teaspoons salt

1. Place fish bones and trimmings in a large soup kettle.
2. Add remaining ingredients.
3. Heat slowly to boiling and SKIM WELL with a spoon.
4. Simmer 30 minutes.
5. Strain the stock through a sieve lined with 2-4 layers of cheesecloth.

whitefleshed fish, water, white wine, carrots, onions, parsley, bay leaf, thyme, peppercorns, salt

Taken from www.food.com/recipe/fish-stock-from-the-plaza-hotel-in-new-york-city-409096 (may not work)