Fish stock (Fumet de Poisson)

• 3 pounds meaty fish bones, preferably with head and tail on but gills removed
• 6 cups water
• 1 cup dry white wine
• 1 cup coarsely chopped onion
• 4 sprigs parsley
• 1 cup coarsely chopped celery
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 6 peppercorns
• Salt to taste
• 1/2 cup chopped green part of leeks, optional

1. Combine all the ingredients in a kettle or large saucepan.
2. Bring to the boil and simmer 20 minutes.
3. Strain and discard the solids.

fish, water, white wine, onion, parsley, celery, bay leaf, thyme, peppercorns, salt, leeks

Taken from cooking.nytimes.com/recipes/5288 (may not work)