Fish Stock

• 3 lb. fish bones and heads, such as snapper, sole, or halibut, cut into 3″ pieces

Combine fish bones and heads, peppercorns, parsley, thyme, bay leaves, carrot, leek, onion, and fennel in an 8-qt. saucepan. Cook, covered, over medium until vegetables are soft, 12–15 minutes. Add wine and 4 cups cold water and bring to a simmer; cook for 25 minutes. Let stock cool, covered, for 1 hour. Pour stock through a fine-mesh sieve into a bowl, discarding solids, and let cool. Transfer