3-4 heads, of non-oily fish such as sole, turbot, trout, brim, rockfish, grouper or snapper

2 TBSP butter
1TBSP turmeric
2 onions, chopped
1 carrot, chopped
1 bunch of cilantro
3 cloves garlic
1/2 cup dry white wine or vermouth
1/4 cup vinegar
3 quarts cold filtered water (approximately)
Milk from young coconut (optional)
Bring to a boil, reduce heat, cover, and simmer for at least 4 hours or as long as 24 hours. Strain and discard solids. Use liquid broth. Broth will become thick when cooled.