Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, quartered
  • 2 garlic cloves, crushed
  • 2 medium carrots, each cut into 3 or 4 pieces
  • 1 large leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green
  • 2 pounds non-oily fish heads (gills removed) and bones*
  • 3 or 4 sprigs flat-leaf parsley
  • 3 or 4 sprigs thyme
  • 8 peppercorns
  • 1 1/2 cups dry white wine

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