fish bones or whole gutted fish
as much required as needed to suit the concentration
white dry wine
sprigs of thyme
sprigs of parsley
In a large pot, place the fish frames (bones) or the whole (gutted) fish on the bottom of the pot and add ½ cup white wine (dry), and just enough water to cover. Bring to a boil.
Reduce heat, skimming off the foam on the top.
Add the vegetables, herbs, and peppercorns.
Add enough water to cover all ingredients completely. Cover and simmer on low for 30 minutes.
Remove the liquid from heat. Stir well and allow to sit for 15 minutes.
Strain with a fine strainer to catch any bones and meaty parts, and refrigerate.