In a large pot heat the oil over medium heat. Add the fennel, onion, leek, carrot, celery bay leaf, and parsley. Lower the heat to medium-low and cook until the vegetable are soft (do not let brown). This should take around 5-8 minutes.

Add the fish bones and cook while stirring, until the bones and any meat around the bones turn white. This should take around 10 minutes.

Add the water and the wine and bring to a low boil. Cook at a low boil for 15 minutes and skim off the foam as it rises to the top. Remove the pot from the heat and let the mixture rest for 10 minutes.

Strain the fish stock through a fine strainer, while pushing down on the solids while in the strainer to extract all the juices for maximum flavor.

If you have more than 6 cups of stock, simply simmer until it reduces to 6 cups. The homemade fish stock will keep in the refrigerator for up to 3 days if tightly covered. Or you can freezer it for up to 2 months.