抖阴ap

From “The Art of Simple Food,” by Alice Waters. Makes 1 quart.

Ingredients


   1 1/2-2 pounds fish bones and heads (gills removed) from white-fleshed fish only

   1 1/2 cups dry white wine

   8 cups water

     Salt

   1 carrot, peeled and sliced

   1 medium onion, peeled and sliced

   1 small celery stalk, sliced, leaves removed

  1/4 teaspoon black peppercorns

     Parsley stems

Directions


Rinse fish in cool water. Put in a large heavy pot. Add wine, water and pinch salt. Bring to a boil and turn down immediately to a simmer. Skim any foam that rises to the surface.

Add remaining ingredients and cook, barely simmering, for 45 minutes. Strain, discarding the solids.