Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.

In a large saucepan, heat the oil. In it, sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.

Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat and simmer the stock for 20 to 25 minutes.

Strain the stock into a clean saucepan. Bring it to a boil and reduce it over moderate heat to 1 quart.

Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks.

This recipe yields 1 quart.