Fish Glaze

Put into a saucepan six pounds of bass, four of soles, and two of codfish; moisten with fourteen quarts of water and one quart of white wine; boil, skim, and season with salt, cloves, whole all spice, two cloves of garlic, half a pound of onions, and a bunch of parsley garnished with two bay leaves and as much thyme. Let simmer for one hour, then strain through a napkin, and reduce to a quarter of its quantity, then set it away in a bowl to get cold; turn it out, and cut off the top, leaving the sediment at the bottom, then put it back on the fire, and reduce to the consistency of a thick syrup.