Directions

1. Cut off the fish head, slit open the fish, and remove the bones. In a large saucepan, combine the fish fillets, head, and bones. Add the celery, onion, wine or lemon juice, water, parsley, thyme, bay leaf, salt, and peppercorns. Over moderately high heat, bring the mixture to a boil, using a slotted spoon to skim off and discard any fat or scum that rises to the surface.
2. Reduce the heat to very low and barely simmer the stock, uncovered, until the fish fillets are just cooked, about 5 minutes. Using a slotted spoon, lift out the fish fillets and set them aside to drain.
3. Continue to simmer the broth for 15 minutes longer.
4. Line a fine sieve with cheesecloth and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-size, airtight containers; cover, label, and date. Store in the refrigerator for a week or the freezer for up to six months.