This fish stock is used to make Seafood Chowder.
- 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
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.