White Wine Fish Broth

• 2 pounds [900 g] bones and heads from nonoily fish, such as any flatfish, sea bass, striped bass, or red snapper

If it hasn’t already been done, cut the gills, which collect grit and discolor the broth, out of the base of the fish heads with heavy scissors and discard them. Pull out any viscera or clumps of blood from the body cavities; snap the backbones in couple of pieces, using your hands or a cleaver; and soak the bones for 2 hours in a bowl of cold water. Change the water every 30 minutes. In warm w