- 1½ pounds fish bones with the head, if available
- 1 cup dry white wine
- 3 cups water
- ⅓ cup chopped celery
- 1 whole clove garlic
- 2 sprigs fresh thyme, or ½ teaspoon dried
- 1 bay leaf
- 6 sprigs fresh parsley
- Salt to taste
- 10 peppercorns
- Combine all the ingredients in a saucepan and let simmer 15 minutes, skimming to remove foam and scum.
- Put stock through a strainer.