Fish Stock

Name: Fish Stock
Yield: Makes about 1 litre (1 ¾ pints)
Cuisine: Swiss
Ingredients: 900 g (2 lb) white fish bones and trimmings; 30 ml (2 tablespoons) vegetable oil; 60 g (2½ oz) mirepoix (peeled, diced onion, white of leek, celeriac, fennel leaves and dill); 60 g (2½ oz) mirepoix (peeled, diced onion, white of leek, celeriac, fennel leaves and dill); 60 g (2½ oz) mirepoix (peeled, diced onion, white of leek, celeriac, fennel leaves and dill); 60 g (2½ oz) mirepoix (peeled, diced onion, white of leek, celeriac, fennel leaves and dill); 60 g (2½ oz) mirepoix (peeled, diced onion, white of leek, celeriac, fennel leaves and dill); 60 g (2½ oz) mirepoix (peeled, diced onion, white of leek, celeriac, fennel leaves and dill); 30 g (1¼ oz) mushroom trimmings; 1.2 litres (2 pints) cold water; 60 ml (4 tablespoons) white wine; salt and freshly ground pepper; salt and freshly ground pepper