|Fresh parsley sprig||2|
|Fresh thyme sprigs||2|
|Bay leaf||1 Small|
|Fish bones||2 Pound, chopped into pieces (From Saltwater Fish Such As Sole, John Dory, Turbot, Halibut, Or Other Very Fresh, Non-Oily Fish)|
|Canola oil/Other flavorless oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Celery ribs||1 Small, chopped|
|Dry white wine||1 Cup (16 tbs)|
1. Make a bouquet garni by tying the parsley, thyme, and bay leaf together with kitchen twine. Set aside.
2. Clean the fish bones under cold running water, removing the gills from the heads and any traces of blood.
3. Heat the oil in a large saucepan or stockpot over medium heat. Add the fish bones and vegetables. Lower the heat and lay a piece of wax paper directly on the ingredients in the pan. Cook for 10 minutes, stirring once or twice to prevent browning. (Be careful not to push the paper into the pan.)
4. Remove the wax paper. Add the wine and enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni. Increase the heat to high, bring to a boil, and skim the surface of all foam. Lower the heat and simmer for 20 to 25 minutes.
5. Strain the stock through an extra-fine sieve. Discard the solids.
6. To store, cool quickly (you can do this by plunging the stockpot into a sinkful of ice). When totally cool, cover tightly, and refrigerate for 2 to 3 days or freeze in 1-cup quantities (for ease of use) for up to 3 weeks.