Ingredients:

1 1/2 Pounds fish bones and trimmi
2 Sprigs parsley
3 Mushrooms, chopped
1 sm Onion, sliced
(about 1/2 cup)
1 lg Celery stalk, chopped
Leaves
2 ts Fresh chopped thyme
1/2 ts Ground thyme or
1 ts Salt
1 tb Lemon juice
1 1/2 c Dry white wine
4 c Cold water
1 Bay leaf

Method:

Rinse fish bones and trimmings with cold water; drain.
Mix bones, trimmings and remaining ingredients in Dutch oven.
Heat to boiling, skim fo and reduce heat.
Cover and simmer 30 minutes.
Strain through cheesecloth- sieve.
Discard skin, bones, vegetables and seasoning.
Use imme or cover and refrigerate up to 24 hours, or freeze for future use.
ABOUT 5-1/2 CUPS BROTH; 70 CALORIES PER CUP.