1. In a large pot, heat the olive oil.
2. Add the fish head and bones, scallions, thyme, and parsley and season with salt and pepper. Cook over medium heat until the fish head turns opaque on the bottom, about 2 minutes. Stir the bones and cook for a few minutes longer, until all the bones are opaque.
3. Add the wine and cook for 1 minute.
4. Add 2 quarts of water and bring to a simmer.
5. Simmer the stock over medium-low heat for 20 minutes, then strain the stock.