Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fish heads and carcasse
  4               cups  water
  1                cup  dry white wine
  1                cup  onion
  1         tablespoon  fresh tarragon
  2                     bay leaf
  1           teaspoon  dried thyme
     1/2      teaspoon  salt
  6                     peppercorns
  2                     unflavored gelatin
     1/4           cup  water
  3                     egg white
  3        tablespoons  distilled white vinegar

Preparation:

combine fish parts and water in a saucepot, over a moderate flame add wine, onions, tarragon, bay, thyme, salt, and peppercorns bring to a boil and simmer for 2 minutes reduce heat to low and simmer for 30 minutes sprinkle gelatin over cold water set aside and allow to soften for 10 minutes combine egg whites and vinegar-beat until stiff add egg mixture and gelatin mixture to the fish stock bring just to a boil and simmer until clear strain through a cheesecloth-lined chinois use as desired

Nutritional Information:

58 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 107mg Sodium