Fish Stock

Ingredients
2 lb. whitefish fish bones
2 oz unsalted butter
3 shallots
2 leeks (white parts only)
1/2 fennel bulb
1 celery stalk
1 pint dry white wine
4 pints cold water
1/2 bay leaf
2 sprigs fresh thyme
10 white peppercorns

Directions
Rinse fish bones. Saute vegetables in butter (do not brown). Add bones and fill with cold water and wine barely covering bones; add herbs and bring to boil. Remove film forming on top and simmer for 45 minutes. Strain.