Fish Stock

• 1 1/2 to 2 pounds fish bones and heads (gills removed), from white-fleshed fish only
• 1 1/2 cups dry white wine
• 8 cups water
• Salt
• 1 carrot, peeled and sliced
• 1 medium onion, peeled and sliced
• 1 small celery stalk, sliced, leaves removed
• 1/4 teaspoon black peppercorns
• Parsley stems

1. Rinse and clean: 1 1/2 to 2 pounds fish bones and heads (gills removed), from white-fleshed fish only.
2. Put the bones and heads in a large heavy pot (if necessary, chop them so they fit) with: 1 1/2 cups dry white wine, 8 cups water, Salt.
3. Bring to a boil and turn down immediately to a simmer.
4. Skim any foam that rises to the surface and add: 1 carrot, peeled and sliced, 1 medium onion, peeled and sliced, 1 small celery stalk, sliced, leaves removed, 1/4 teaspoon black peppercorns, Parsley stems.
5. Cook, barely simmering, for 45 minutes.
6. Strain, discarding the solids.
7. If not using right away, allow to cool, cover tightly, and refrigerate.
8. Fish stock will keep for a day or two in the refrigerator, but it tastes best the day it is made.
9. Use red wine instead of white, if appropriate (for a red wine fish stew, for example).
10. Include a tomato or two with the vegetables.

fish, white wine, water, salt, carrot, onion, celery stalk, black peppercorns, parsley stems

Taken from www.epicurious.com/recipes/food/views/fish-stock-387245 (may not work)