Try this quick, light dish when it's just too hot to cook outdoors
1 shallot, peeled and sliced
1/2 stalk celery, sliced, leaves reserved
2 cups (500 mL) dry white wine
1 sprig Italian parsley
1 sprig fresh thyme
1 bay leaf
1/4 teaspoon whole black peppercorns
In a medium-sized saucepan, heat the olive oil over moderate heat. Add the fish bones, carrot, onion, shallot and celery; saute, stirring frequently with a wooden spoon, until the vegetables start to soften, about 10 minutes.
Add the wine, and stir and scrape to deglaze the pan deposits. Add the reserved celery leaves, parsley, thyme, bay leaf and peppercorns. Add enough water to cover all the ingredients.
Raise the heat slightly, and bring the liquid to a boil; then, reduce the heat to maintain a brisk simmer. Cook, uncovered, for 25 minutes.
Meanwhile, line a strainer with a double layer of cheesecloth and place it above a heatproof bowl. When the stock is done simmering, remove it from the heat and pour it through the strainer. Use immediately, letting any unused stock to cool to room temperature before storing in an airtight container in the refrigerator for up to four days or in the freezer for up to four months.(c) 2019 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.