In a large stockpot, combine the fish bones, white wine, and just enough water to cover. Bring to a boil, and start skimming the white foam from the top of the stock.  Once it has come to a boil, reduce the heat to simmer.

Add the rest of the ingredients, adding more water to ensure all ingredients are covered. Simmer gently for 20 minutes.

Remove from the stove and let sit 20 minutes.  Strain through a fine-mesh strainer and lightly season.

You can use the stock right away in your favorite soup, or chill quickly, cover, and refrigerate. The stock will keep 3 or 4 days, or measure into Ziploc bags (which help save space) and freeze.