Fish Stock

• 1 None onion, thickly sliced
• 3 1/2 tbsp butter
• 1/2 bulb fennel, sliced
• 3 stalks fresh parsley
• 1 None fresh bay leaf
• 4 None white or black peppercorns
• 4 1/2 lb fish bones from white fish, washed, any organs and blood removed, cut into small pieces
• 1/2 cup white wine

1. Place onion in a bowl and cover with boiling water. Let stand for 3 mins then drain. Rinse under cold running water until cool then drain and set aside.
2. Melt butter in a large stockpot over medium heat. Add onion, fennel, parsley, bay leaf and peppercorns. Cook for 2-3 mins. Add fish bones then cover with a cartouche (parchment paper lid) and lid. Cook for 4-5 mins.
3. Add wine and simmer for 2 mins. Cover with cold water and bring slowly back to a simmer. Skim off any scum that rises to the surface. Simmer for 20 mins.
4. Skim then strain stock through a cheesecloth-lined strainer into a clean container. Chill until cold. Skim off layer of fat and pour into sealable containers.

onion, butter, fennel, parsley, bay leaf, white, white fish, white wine

Taken from recipes-plus.com/api/v2.0/recipes/36932 (may not work)