In a large stockpot, combine the fish bones and wine. Add enough cold water to just barely cover and bring to a boil over high heat. Skim off the white foam that forms on the surface and turn the heat to low. Add the onion, carrots, celery, bay leaf, peppercorns, parsley, and thyme and season with salt (go easy; you can always add more at the end). Partially cover and simmer gently (try not to let it boil or simmer too vigorously) for 20 to 45 minutes. Taste the stock (it should have a mild briny flavor) and adjust the seasoning, adding ground pepper and more salt if needed. (Remember that a lot of seafood, particularly crustaceans, are salty, so you want to avoid oversalting the stock.) Strain the stock and let cool.