Categories: Sauces, Fish/sea, Vegetables, Soups/stews 
      Yield: 6 servings 
  
      2 lb Fish Heads And Bones                     Sliced 
      1 c  Dry White Wine                      1 ea Bouquet Garni 
      1 lg Onion, Sliced                            Salt To Taste 
      1 lg Carrot, Scrubbed, Unpeeled,         5 c  Water 
           -And                            
  
  Fish stock is simmered longer than court bouillon, but rarely for more than 
  20 minutes.  Most chefs feel that a longer cooking time makes the stock 
  bitter. 
   
  Place all the ingredients in a large heavy kettle and simmer over low heat 
  for 20 minutes, skimming if you wish. 
   
  Strain through a cheesecloth lined strainer. 
   
  Yield:  About 5 cups 
   
  From The Complete Book Of Sauces by Sallie Y. Williams