Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              ounce  unsalted butter
  4             ounces  onion
  2             ounces  celery
  2             ounces  carrot
  2             ounces  mushroom stems and pieces
  6             pounds  fish bones
  8             ounces  dry white wine
  4             quarts  water
     1/2                bay leaf
     1/4      teaspoon  black peppercorns
  6                     parsley
  1                     clove

Preparation:

butter the bottom of a large heavy saucepot add the mirepoix and top with the fish bones cover with parchment or brown paper place over a low flame and sweat for 5-7 minutes, until the bones are opaque and begin to give up their juice remove and discard the parchment paper add wine and bring to a simmer add the water and the sachet return to a simmer, skim gently, and simmer very gently for 30-45 minutes strain through several layers of dampened cheesecloth cool quickly in ice or a vented water bath cover and chill use as desired

Nutritional Information:

12 Calories (kcal); 1g Total Fat; (49% calories from fat); trace Protein; 1g Carbohydrate; 1mg Cholesterol; 8mg Sodium