Fish Stock

• 5 to 6 pounds (2.3 to 2.7 kg) mild white fish bones, trimmings, and/or heads
• 2 tablespoons

Rinse the fish parts well and remove and discard the gills if using fish heads. In a stockpot, heat the olive oil over medium heat and add the onion, carrot, and garlic. Cook until the vegetables are just beginning to color, about 10 minutes. Add the fish parts, wine, parsley, peppercorns, and coriander seeds. Add water to cover and bring to a boil over high heat.

Reduce the heat to a s