Makes 2 quarts

2 pound lean fish bones or salmon bones
1 small leek
2 medium sliced onions
2 sliced celery stalks
1 sliced carrot
1 cup dry white wine
2 garlic cloves, crushed
10 parsley stems
1 teaspoon dry thyme leaves
1 bay leaf
1 teaspoon black peppercorns, cracked

PREPARATION
Wash the fish bones in running cold water. Discard any fins or tail. Rinse the bones and chop into large chunks.
Trim the leek. Split lengthwise, and wash thoroughly to remove all grit, and slice. Put the fish bones, onions, celery, carrot, wine, 21/2 quarts of water, leek, and garlic in a large stockpot.
Bring the liquid to a boil, then reduce the heat to maintain a simmer.
Skim off all the scum that surfaces. Add the parsley stems, thyme, bay leaf, and peppercorns.
Simmer the stock for 20 to 30 minutes. Strain the stock through a fine strainer. Discard bones and vegetables. Allow the stock to cool before refrigerating or freezing it.
The stock will keep for three days in the refrigerator, two months in the freezer.

Note:
Instant Seafood stock mixes, and bases are acceptable substitutes for fish stock, although none have the flavor and aroma of a freshly made fish stock.

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