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
- Combine all the ingredients in a 3-quart saucepan and bring to a boil.
- Let simmer 20 minutes.
- 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)