Clean the fish bones in cold water so that all blood residues are rinsed off. In a saucepan, sauté the fish bones with butter without letting them take color. Add the diced vegetables and sauté briefly. Extinguish the mixture with white wine, cook a little and then add water. Allow the stock to boil and simmer gently for half an hour. For the last 15 minutes, add the spices and herbs. Carefully remove any foam with a ladle. Pass the stock through a straining cloth (or coffee filter or cloth diaper).
Tip: Stock up on high-quality spices – it pays off!