Ingredients

4lbs fish bones and head -optional- (striped bass, flounder, halibut, sole, etc) cut into 2 inch pieces

½ cup dry white wine

2 quarts of water

2 medium onions thinly sliced

4 stalks celery thinly sliced

2 medium carrots thinly sliced

2 dried bay leaves

¼ cup roughly chopped fresh Italian parsley leaves or 3 tablespoons dried

6-8 sprigs fresh thyme or 2 tablespoons dried

2 tablespoons black peppercorns

Kosher or sea salt

1 entire clove garlic

Preparation

  1. Cut top off of entire clove of garlic and wrap in tin foil
  2. Roast garlic in oven at 350 degrees for approx. 15-20 minutes
  3. In a large stockpot sauté onions, carrots, celery until golden in color
  4. Open the tin foil and squeeze garlic into pot and sauté a few more minutes- it should more or less have turned to mush and will readily come out
  5. Add all other ingredients and bring to boil
  6. Reduce temperature and simmer for 20 minutes
  7. Remove from heat and let stand 10 minutes
  8. Strain through fine mesh strainer
  9. Cool and remove fat
  10. Store covered and chilled 1 week or frozen 3 months