Heat the olive oil in a large saucepan over medium heat. Add the onions and celery and season with salt and pepper. Cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.
Yield: about 8 cups