Fish Stock - makes about 4 cp

2 lb            fresh fish bones (non
                 oily white fish)
1/2 cp        chopped celery
1/2 cp        chopped carrot
1 1/2 cp     white wine
4 cp            water
3 sprig         fresh thyme
1 ea            bay leaf
1 t              cracked black pepper
1 t              salt

-   wash fish if necessary
-   put all ingredients into pan and slowly bring
    to just before a boil
-   simmer for 20 minutes, remove from heat
-   let stand until cool and strain carefully