Ingredients:

2 lb White fish trimmings and
6 Unflavored gelatin
1 Bay leaf
4 Parsley
4 Tarragon
2 Onions, sliced
2 tb Lemon juice
1 c Dry white wine
bones
3 lg Egg whites and shells

Method:

In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs.
Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half.
Add 8 cups water and salt and pepper to taste.
Bring to a boil, and skim it.
Simmer for 20 minutes, strain it into a large saucepan, and let it cool.
Skim again.
Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed.
(Do not stir in.
) Bring stock slowly to a boil over moderate heat, whisking constantly.
Remove pan from heat and let stand for 30 minutes.
Strain the aspic through a fine sieve lined with a dampened kitchen towel.
Let it cool.
To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish.
To solidify, chill in refrigerator.
Makes about 8 cups.
Gourmet Mag.