4 qt Water
1 c  Dry white wine
4 lb Fish trimmings
2 tb Lemon juice
1    Onion peeled/halved
2    Stalks celery, halved
4    Sprigs parsley
2    Sprigs thyme (or 1/2 t dried
6    Peppercorns

BRING THE WATER AND WINE to a boil over high heat. Wash all the fish
trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley,
thyme and peppercorns to the pot. When the water returns to a boil, reduce
the heat so that it is barely simmering, and simmer for 2 hours. Strain the
stock, extracting as much liquid as possible from the solids. Discard the
solids, and allow the stock to reach room temperature before refrigerating
or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or
frozen for up to six months.