This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

　　

Ingredients

Makes 1 gallon

　　1 cup mushrooms, sliced

　　2 stalks celery, chopped

　　1 large onion, peeled and sliced

　　1 cup dry white wine

　　1 tablespoon lemon juice

　　8 to 10 parsley stems

　　8 pounds white-fleshed-fish bones and trimmings, gills removed (see Cook's note)

　　5 quarts cold water

　　5 bay leaves

　　10 peppercorns

　　1 teaspoon fresh thyme leaves

　　

Step 1

1. In a large stockpot, combine the mushrooms, celery, onion, white wine, lemon juice, parsley stems, fish bones, and water. Place the pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, without stirring, for 30 minutes.

　　

Step 2

2. Add the bay leaves, peppercorns, and thyme to the pot and continue simmering for an additional 15 minutes.

　　

Step 3

3. Gently skim off and discard any foam that may be on the surface. Gently strain the stock through a fine mesh sieve. Use immediately or chill in an ice bath and store in the refrigerator, covered, until ready to serve.

　　Cook's note:

　　You can buy fish bones and trimmings from any fishmonger.