Ingredients:

• 4 pounds fish head and bone (take out gills)
• 1 tablespoon butter
• 1 onion sliced
• ¼ of a carrot, sliced
• ½ cup sliced mushrooms
• 2 cups dry white wine
• 8 cups water
• Bouquet garni

Instructions:

1. Sauté the onion and carrot in the butter.  Add the mushrooms and fish bones.
2. Cover and cook over very low heat until the bones start to fall apart (about 15 minutes).
3. Add the white wine and water.  Bring to a boil and add the bouquet garni and reduce to a simmer.
4. Simmer 35 minutes and strain.  DO NOT LET THE BONES SIT IN THE STOCK as this gives the stock a bitter taste.

Comments: Use a good quality dry white wine.  Do not use an aluminum pot of the stock will grey.