Fish Broth

• 2 pounds fish bones
• 1 cup coarsely chopped onions
• 1 cup coarsely chopped green part of leeks
• 1/2 cup coarsely chopped celery
• 2 cups dry white wine
• 4 cups cold water
• 6 peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried fennel seeds
• 6 sprigs fresh parsley
• 1 whole clove garlic, peeled
• Salt to taste if desired
• 1 6-ounce can tomato paste

1. Combine all the ingredients in a 3-quart saucepan and bring to a boil.
2. Let simmer 20 minutes.
3. Strain the mixture, discarding the solids.

bones, onions, leeks, celery, white wine, cold water, peppercorns, bay leaf, thyme, fennel seeds, parsley, clove garlic, salt, tomato paste

Taken from cooking.nytimes.com/recipes/2122 (may not work)