Fish Stock

By Sunset
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2 tablespoons extra-virgin olive oil

1 large yellow onion, quartered

2 garlic cloves, crushed

2 medium carrots, each cut into 3 or 4 pieces

1 large leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green

2 pounds non-oily fish heads (gills removed) and bones*

3 or 4 sprigs flat-leaf parsley

3 or 4 sprigs thyme

8 peppercorns

1 1/2 cups dry white wine

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