2 pounds Bones from White Fish, such as Snapper, Sole, or Rockfish
Unsalted Butter
2 medium Carrots
1 large Onion
Leaves from 2 Celery Stalks,
1 Fresh or Dried Bay Leaf
1 bunch fresh Parsley
5 fresh Thyme Sprigs
12 Peppercorns
Coarse Sea Salt
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