Ingredients
2 pounds cod fish bones
Shells from about 1 pound of shrimp
2 cups dry white wine
3 bay leaves
3 stems parsley
Sprig of thyme
1 teaspoon coarse salt
Preparation
Place all ingredients plus 2 quarts water in a large stockpot. Bring to a boil over high heat; immediately reduce heat to a simmer and cook for 25 minutes. Skim the surface and strain liquid through a fine mesh sieve into a clean container.
