|Spanish onion||1 , quartered|
|Carrots||2 , sliced into chunks|
|Celery stalks||2 , sliced (Including Greens)|
|Dried thyme||1 Teaspoon|
|Dry white wine||2 Cup (32 tbs)|
|Cold water||8 Cup (128 tbs)|
|White fish bones||6 (Of 5-6 Fish, Such As Flounder Or Sole)|
|White fish head||6 (Of 5-6 Fish, Such As Flounder Or Sole)|
1. Combine all the ingredients except salt and pepper in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for 30 minutes, stirring occasionally.
2. Strain the soup and discard solids. Add salt and pepper to taste.
3. Cover and refrigerate until ready to use.