White Fish Stock

• 1 tablespoon unsalted butter, softened
• 3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and/or turbot),gills removed and bones and heads rinsed well
• 2 large onions, sliced
• 1 bunch parsley stems (reserve leaves for another use)
• 6 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 10 cups cold water
• 1 1/2 cups dry white wine

1. Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (Mixture will steam in its own juices.) Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, skimming any foam, 25 minutes.
2. Pour stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If not using stock immediately, cool, uncovered, then chill, covered.

unsalted butter, whitefleshed, onions, parsley stems, lemon juice, salt, cold water, white wine

Taken from www.epicurious.com/recipes/food/views/white-fish-stock-231518 (may not work)