Warm the oil in a stockpot over medium heat.
Add the seafood bones and shells, onions, carrots and celery and saute for 15 minutes, or until lightly browned.
Add the garlic and cook 2 more minutes.
Add 1 1/2 quarts of water, the white wine, tomato paste, and thyme.
Bring to a boil, then reduce the heat and simmer for 1 hour.
Strain into freezer safe jars, leaving one-inch headroom.
You can freeze for up to 6 months.