Traditional Fish Stock
Ingredients
- 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
- 1/2 cup dry white wine
- About 2 quarts water
- 2 medium onions, very thinly sliced
- 4 stalks celery, very thinly sliced
- 2 medium carrots, very thinly sliced
- 2 dried bay leaves
- 1/4 cup roughly chopped fresh Italian parsley leaves and stems
- 6 to 8 sprigs fresh thyme
- 2 tablespoons black peppercorns
- Kosher or sea salt
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