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Makes about 12 cups.
Ingredients
3 pounds fish heads, tails, skeletons and scraps
2 stalks celery
2 carrots
1 medium onion, peeled and quartered
A few sprigs fresh dill, tarragon, thyme or a mixture of herbs
Salt, to taste
Several whole peppercorns
1 cup white wine
Directions
Remove the fish gills (they can make the stock bitter). Place the fish, celery, carrots, onion, herbs and some salt and peppercorns in a large saucepan. Pour in the wine. Cover the ingredients with water by 1 inch. Bring to a simmer over high heat.
Don’t let the liquid boil (boiling makes the stock murky). Turn the heat to low and simmer for 30 minutes. Strain through cheesecloth.
