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- 1 cup mushrooms, sliced
- 2 stalks celery, chopped
- 1 large onion, peeled and sliced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 8 to 10 parsley stems
- 8 pounds white-fleshed-fish bones and trimmings, gills removed (see Cook's note)
- 5 quarts cold water
- 5 bay leaves
- 10 peppercorns
- 1 teaspoon fresh thyme leaves
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