Kathy Gunst’s Fish Stock · Faith Middleton's Food Schmooze

Ingredients

• 4 pounds [1.8 kg] fish frames (bones) (with or without heads, gills removed (you may need to coarsely chop the bones to fit in your stockpot) )
• 3/4 cup [180 ml] dry white wine
• 1 large onion (quartered)
• 2 medium carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 1 bay leaf
• 8 peppercorns
• 1/2 cup [30 g] packed chopped fresh parsley
• 6 sprigs fresh thyme or 1 teaspoon dried
• sea salt
• freshly ground black pepper