Fish Stock
2 lb (1 kg.) fish bones and heads
2 sliced onions
2 stalks celery
2 tablespoons chopped parsley
1 bay leaf
1/2 teaspoon thyme or tarragon
8 pints (4-5 liters) water
1 cup dry white wine
pinch of salt
freshly ground pepper
Put all ingredients in a deep pan. Bring to a boil, reduce heat
and simmer for about an hour.
Strain, cool and refrigerate.
