Fish Stock from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John As

Ingredients

• 1 cup (50 g) coarsely chopped fresh flat-leaf parsley leaves and stems
• 2 cups (480 ml) dry white wine
• 2 cloves garlic, smashed
• 5 to 6 pounds (2.3 to 2.7 kg) mild white fish bones, trimmings, and/or heads
• 2 tablespoons olive oil
• 2 cups (220 g) chopped onion
• 1 cup (140 g) peeled, chopped carrots
• ½ teaspoon coriander seeds
• About 5 quarts (4.7 l) water, or to cover
• ½ teaspoon black peppercorns